Name: Seared Salmon Filet 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 Filet; 180g Cooked Brown Rice; 1 cup Steamed Asparagus; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice

Seared Salmon Filet 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 Filet with Steamed Asparagus and Brown Rice

Pan-seared wild sockeye salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

Protein

43.4g

Fat

13.7g

Carbs

49g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Filet

180g Cooked Brown Rice

1 cup Steamed Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Pat the salmon filet completely 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 pan skin-side down and sear for 4-5 minutes until the skin is crisp and golden.
4
Carefully flip the salmon and cook for another 2-3 minutes until the center is just opaque and the fish flakes easily.
5
While the salmon sears, steam the asparagus spears over boiling water for 4-5 minutes until they are tender and vibrant green.
6
Arrange the warm brown rice on a plate and top with the seared salmon and steamed asparagus.
7
Drizzle the entire dish with fresh lemon juice just before serving for a bright finish.