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: 6.5 oz Wild Sockeye Salmon Fillet; 2/3 cup Cooked Brown Rice; 1 cup Fresh Asparagus Spears; 1 tsp Avocado Oil; 1/2 Fresh Lemon

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 paired with fluffy brown rice and steamed asparagus, finished with a squeeze of lemon and a perfectly crisp skin.

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NUTRITION

Protein

45.1g

Fat

14.2g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

2/3 cup Cooked Brown Rice

1 cup Fresh Asparagus Spears

1 tsp Avocado Oil

1/2 Fresh Lemon

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PREPARATION

1
Prepare the brown rice according to package directions or use pre-cooked rice warmed through.
2
Trim the woody ends off the asparagus and steam over boiling water for 3-5 minutes until tender-crisp.
3
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
4
Heat avocado oil in a non-stick skillet over medium-high heat until shimmering.
5
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is golden and crisp.
6
Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
7
Plate the salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.