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 oz Wild Sockeye Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 0.25 tsp Sea Salt; 0.25 tsp Black Pepper

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 salmon served over nutty brown rice with tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

42.1g

Fat

19g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.25 tsp Sea Salt

0.25 tsp Black Pepper

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice and warm it through.
2
Trim the woody ends off the asparagus and steam them over boiling water for 4-5 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 in the pan, skin-side down, and sear for 4 minutes until the skin is crispy.
6
Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
7
Plate the salmon alongside the brown rice and steamed asparagus.
8
Drizzle the lemon juice over the salmon and vegetables before serving.