Name: Seared Salmon with Steamed Asparagus and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.2 oz Wild Sockeye Salmon; 3/4 cup Cooked Brown Rice; 1 cup Steamed Asparagus; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice

Seared Salmon 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 with Steamed Asparagus and Brown Rice

Pan-seared wild sockeye salmon served over a bed of nutty brown rice with tender steamed asparagus and a bright, zesty lemon finish.

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NUTRITION

Protein

44.4g

Fat

14.1g

Carbs

43.5g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Wild Sockeye Salmon

3/4 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package directions until fluffy and tender.
2
Trim the tough woody ends off the asparagus spears.
3
Season the salmon fillet evenly with a pinch of sea salt and 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 up and sear for 4 to 5 minutes until a golden crust forms.
6
Flip the salmon carefully and cook for an additional 3 minutes until cooked through.
7
Steam the asparagus in a steamer basket over boiling water for 4 to 6 minutes until tender-crisp.
8
Plate the salmon over the brown rice with the asparagus and drizzle with fresh lemon juice before serving.