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 Sockeye Salmon; 0.5 cup Cooked Brown Rice; 1 cup Steamed Asparagus; 0.5 teaspoon Avocado Oil; 1 tablespoon 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 sockeye salmon served over a bed of nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and flaky sea salt.

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NUTRITION

Protein

46g

Fat

12.1g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

0.5 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Prepare the brown rice according to the package instructions until fluffy and tender.
2
Trim the tough woody ends off the asparagus and steam for 4-5 minutes until vibrant green and tender-crisp.
3
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and pepper.
4
Heat the avocado 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 an additional 2-3 minutes until the fish is just opaque and flakes easily.
7
Plate the salmon alongside the rice and asparagus, finishing with a fresh squeeze of lemon juice and a touch of flaky salt.