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 Sockeye Salmon; 0.5 cup Cooked Brown Rice; 1 cup Asparagus; 1 tsp Avocado Oil; 1 tbsp 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 steamed asparagus, finished with a bright and zesty squeeze of lemon.

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NUTRITION

Protein

44.7g

Fat

14.2g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice for efficiency.
2
Trim the woody ends off the asparagus spears and set aside.
3
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
4
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat.
5
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and the flesh is mostly cooked through.
6
While the salmon sears, steam the asparagus for 3-5 minutes until tender-crisp and vibrant green.
7
Flip the salmon fillet and cook for another 1-2 minutes until it reaches your desired level of doneness.
8
Plate the salmon alongside the brown rice and steamed asparagus, finishing the entire dish with a fresh squeeze of lemon juice.