Name: Pan-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 ounces Wild Atlantic Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 1/2 cups Asparagus spears; 1 1/2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; Salt and black pepper to taste

Pan-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

Pan-Seared Salmon with Steamed Asparagus and Brown Rice

Crisp pan-seared salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

43.8g

Fat

19.7g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 1/2 cups Asparagus spears

1 1/2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Salt and black pepper to taste

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PREPARATION

1
Rinse the brown rice and cook according to package instructions until tender and fluffy.
2
Trim the woody ends off the asparagus and steam over boiling water for four to five minutes until bright green and tender-crisp.
3
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
5
Place the salmon skin-side down in the pan and sear for four minutes without moving it to ensure the skin becomes golden and crisp.
6
Carefully flip the fillet and cook for another two to three minutes until the salmon is just cooked through and opaque.
7
Plate the salmon alongside the brown rice and steamed asparagus, finishing the entire dish with a fresh squeeze of lemon juice.