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: 6.5 ounces Wild Sockeye Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Steamed Asparagus Spears; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 0.25 teaspoon Sea Salt; 0.25 teaspoon Black Pepper

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 wild sockeye salmon served over fluffy brown rice with tender steamed asparagus, finished with a bright and zesty lemon squeeze.

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NUTRITION

Protein

44.9g

Fat

14.3g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

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PREPARATION

1
Prepare the brown rice according to package instructions and set aside to keep warm.
2
Trim the woody ends from the asparagus and steam in a basket over boiling water for about 5 minutes until tender-crisp.
3
Pat the salmon fillet completely dry with a paper towel to ensure a good sear and season both sides with sea salt and black pepper.
4
Heat the extra virgin olive oil in a heavy-bottomed or non-stick skillet over medium-high heat until shimmering.
5
Carefully place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact, searing for 4 to 5 minutes until the skin is crispy.
6
Flip the fillet and cook for an additional 2 to 3 minutes until the salmon reaches your desired level of doneness.
7
Arrange the fluffy brown rice and steamed asparagus on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.