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 Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Fresh Asparagus Spears; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; Sea salt and black pepper to taste

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 salmon served with 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

42.7g

Fat

20.7g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Sea salt and black pepper to taste

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PREPARATION

1
Prepare the brown rice according to package instructions and keep warm.
2
Trim the woody ends off the asparagus and steam over boiling water for 3 to 5 minutes until tender-crisp and bright green.
3
Pat the salmon fillet dry with a paper towel and season both sides with 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 up and sear for 4 minutes until a golden crust forms.
6
Flip the fillet and cook for another 3 to 4 minutes until the salmon is opaque and flakes easily with a fork.
7
Plate the seared salmon alongside the brown rice and steamed asparagus.
8
Drizzle the lemon juice over the salmon and vegetables before serving.