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: 6.2 ounces Wild Salmon Fillet; 1/3 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1/2 teaspoon Extra Virgin Olive Oil; 1/2 teaspoon Lemon Juice; Pinch of Sea Salt; Pinch of 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 salmon served over nutty brown rice with tender steamed asparagus, finished with a squeeze of bright lemon.

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NUTRITION

Protein

39.6g

Fat

14.2g

Carbs

20.3g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Wild Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Asparagus Spears

1/2 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Lemon Juice

Pinch of Sea Salt

Pinch of Black Pepper

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PREPARATION

1
Cook the brown rice according to package directions or reheat pre-cooked rice until steaming.
2
Trim the tough woody ends from the asparagus and steam for 3 to 5 minutes until tender-crisp.
3
Pat the salmon fillet completely 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 down and sear for 4 minutes until the skin is golden and crispy.
6
Carefully flip the fillet and cook for another 2 to 3 minutes until the fish flakes easily with a fork.
7
Serve the seared salmon over the brown rice with the asparagus on the side, finishing with a fresh squeeze of bright lemon juice.