Name: Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Sockeye Salmon Fillet; 0.75 cup Cooked Brown Rice; 1 cup Steamed Asparagus; 1 teaspoon Olive Oil; 1 wedge Fresh Lemon

Seared Salmon Fillet with Steamed Asparagus and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Brown Rice

Pan-seared sockeye salmon served over a bed of fluffy brown rice and tender asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

45.3g

Fat

14.7g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

0.75 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Olive Oil

1 wedge Fresh Lemon

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PREPARATION

1
Rinse the brown rice and cook according to package instructions until tender and fluffy.
2
Trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and crisp-tender.
3
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
5
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy and golden.
6
Carefully flip the fillet and cook for another 2-3 minutes until the center is just opaque and flakes easily.
7
Plate the seared salmon alongside the brown rice and steamed asparagus, then finish with a fresh squeeze of lemon juice.