Name: Seared Salmon Fillet with Steamed Asparagus and Herbed Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Wild-Caught Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Fresh Asparagus; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 tablespoon Fresh Dill, chopped

Seared Salmon Fillet with Steamed Asparagus and Herbed 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 Herbed Brown Rice

Pan-seared salmon served over fluffy herbed brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and fresh dill.

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NUTRITION

Protein

45g

Fat

18.1g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Dill, chopped

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice and warm it through.
2
Trim the woody ends off the asparagus and steam over boiling water for 4-6 minutes until tender-crisp and bright green.
3
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
6
Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
7
Toss the warm brown rice with the fresh chopped dill.
8
Plate the herbed brown rice with the steamed asparagus and the seared salmon.
9
Drizzle the fresh lemon juice over the salmon and vegetables before serving.