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 ounces Wild Sockeye Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Fresh Asparagus; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 0.25 teaspoon Sea Salt; 0.25 teaspoon 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 served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

50.3g

Fat

13.7g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

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PREPARATION

1
Rinse the asparagus and trim the woody ends.
2
Steam the asparagus for 5-7 minutes until tender-crisp.
3
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crisp.
6
Flip the fillet carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily.
7
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
8
Plate the seared salmon alongside the rice and steamed asparagus.
9
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables.