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 Sockeye Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; Sea Salt and Black Pepper to taste

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 sockeye salmon served alongside tender steamed asparagus and nutty brown rice, finished with a squeeze of bright, zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.4g

Fat

15.2g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Sea Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
4
Carefully flip the salmon and continue cooking for 2 to 3 minutes until the flesh is opaque and flakes easily with a fork.
5
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.
6
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
7
Arrange the seared salmon, steamed asparagus, and brown rice on a plate.
8
Drizzle the fresh lemon juice over the salmon and asparagus just before serving.