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 oz Wild Atlantic Salmon; 1/2 cup Cooked Brown Rice; 1 cup Fresh Asparagus; 1 tsp Avocado Oil; 1 tsp Grass-fed Butter; 1 tbsp Fresh Lemon Juice

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 over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a buttery glaze.

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NUTRITION

Protein

42.5g

Fat

22.2g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Avocado Oil

1 tsp Grass-fed Butter

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the avocado oil in a cast-iron or non-stick skillet over medium-high heat until shimmering.
3
Place the salmon skin-side down in the skillet and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is crispy.
4
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 125-130°F for medium-rare.
5
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until bright green and tender-crisp.
6
Warm the pre-cooked brown rice and stir in the grass-fed butter and a pinch of salt until melted and well combined.
7
Plate the buttery brown rice and steamed asparagus alongside the salmon fillet.
8
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.