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: 7 oz Wild Sockeye Salmon Fillet; 0.5 cup cooked Brown Rice; 150g Asparagus spears; 1 tsp Avocado Oil; 1 tbsp Fresh 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 sockeye salmon served with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty fresh lemon.

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NUTRITION

Protein

59.5g

Fat

15.1g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

0.5 cup cooked Brown Rice

150g Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
2
Trim the woody ends off the asparagus and steam over boiling water for 4-6 minutes until tender-crisp.
3
Pat the salmon fillet dry with a paper towel and season lightly with salt and black pepper.
4
Heat the avocado oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.
6
Flip the fillet and cook for another 3-4 minutes until the internal temperature reaches 145°F.
7
Plate the salmon alongside the brown rice and steamed asparagus.
8
Drizzle the fresh lemon juice over the salmon and vegetables before serving.