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 Wild Sockeye Salmon Fillet; 0.5 cup Cooked Brown Rice; 10 spears Asparagus; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice

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 salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

45.1g

Fat

21.4g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

10 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
2
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
4
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked to your preferred level of doneness.
5
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.
6
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
7
Plate the brown rice and top with the seared salmon fillet.
8
Arrange the steamed asparagus on the side and drizzle the entire dish with fresh lemon juice and a final sprinkle of flaky sea salt.