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: 7.5 oz Wild Sockeye Salmon fillet; 1/2 cup cooked Brown Rice; 10 spears fresh Asparagus; 1/2 tsp Extra Virgin Olive Oil; 1 tbsp fresh Lemon Juice; Pinch of sea salt and black pepper

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

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NUTRITION

Protein

51.3g

Fat

12.7g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Sockeye Salmon fillet

1/2 cup cooked Brown Rice

10 spears fresh Asparagus

1/2 tsp Extra Virgin Olive Oil

1 tbsp fresh Lemon Juice

Pinch of sea salt and black pepper

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
2
Trim the woody ends off the asparagus spears and steam them for 4-6 minutes until tender-crisp and vibrant green.
3
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
5
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy.
6
Carefully flip the salmon and cook for another 3 minutes or until the internal temperature reaches 145°F.
7
Plate the seared salmon alongside the brown rice and steamed asparagus.
8
Drizzle the fresh lemon juice over the salmon and vegetables before serving.