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 oz Wild Sockeye Salmon Fillet; 1 cup Asparagus Spears; 1/4 cup Cooked Brown Rice; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; Pinch of Sea Salt and Black Pepper

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 wild sockeye salmon paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

43.4g

Fat

20.9g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

1 cup Asparagus Spears

1/4 cup Cooked Brown Rice

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy and golden.
4
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
5
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp.
6
Reheat the pre-cooked brown rice until steaming.
7
Serve the seared salmon alongside the brown rice and steamed asparagus, finishing the entire dish with a fresh squeeze of lemon juice.