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: 6.4 ounces Wild Sockeye Salmon; 0.75 cup cooked Brown Rice; 1 cup Asparagus; 1 teaspoon Olive Oil; 1 tablespoon 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 fluffy brown rice and tender steamed asparagus, finished with a squeeze of bright lemon.

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NUTRITION

Protein

46.5g

Fat

14.6g

Carbs

39.8g

SERVINGS

1 serving

INGREDIENTS

6.4 ounces Wild Sockeye Salmon

0.75 cup cooked Brown Rice

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Rinse the brown rice and cook according to package instructions until tender and fluffy.
2
Trim the woody ends off the asparagus and steam over boiling water for 3 to 5 minutes until vibrant green.
3
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side down.
5
Sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is opaque and flaky.
6
Plate the salmon alongside the brown rice and asparagus, drizzling with fresh lemon juice before serving.