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; 0.75 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 tsp Olive Oil; 1 tbsp Fresh Lemon Juice

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 served over nutty brown rice and tender-crisp asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

45.7g

Fat

14.6g

Carbs

40.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

0.75 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package instructions if not using pre-cooked rice.
2
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
3
Heat the olive oil in a non-stick skillet over medium-high heat.
4
Place the salmon in the skillet, skin-side down, and sear for 4-5 minutes until the skin is crispy.
5
Carefully flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness.
6
While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are tender-crisp and bright green.
7
Fluff the brown rice and place it on a plate, then top with the seared salmon and a side of steamed asparagus.
8
Drizzle the fresh lemon juice over the salmon and vegetables before serving.