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: 7.5 ounces Wild Sockeye Salmon Fillet; 1 cup Asparagus spears; 0.5 cup cooked Brown Rice; 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 with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright lemon and a touch of flaky sea salt.

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NUTRITION

Protein

50.7g

Fat

15.7g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Sockeye Salmon Fillet

1 cup Asparagus spears

0.5 cup cooked Brown Rice

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 lightly with sea salt and cracked black pepper.
2
Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
4
Carefully flip the salmon and cook for another 2-3 minutes or until the fish flakes easily with a fork.
5
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.
6
Reheat the pre-cooked brown rice in a small saucepan with a splash of water until warmed through.
7
Serve the salmon immediately alongside the brown rice and steamed asparagus, drizzling the lemon juice over the entire plate.