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: 6.7 oz Wild Sockeye Salmon Fillet; 1/2 cup cooked Brown Rice; 1 cup fresh Asparagus spears; 1 tsp Extra Virgin Olive Oil; 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 sockeye salmon served with fluffy brown rice and steamed asparagus, finished with a squeeze of lemon and a perfectly crispy skin.

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NUTRITION

Protein

46.5g

Fat

14.5g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Wild Sockeye Salmon Fillet

1/2 cup cooked Brown Rice

1 cup fresh Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp fresh Lemon Juice

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PREPARATION

1
Rinse the brown rice and cook according to package instructions until tender.
2
Trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and crisp-tender.
3
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
4
Heat olive oil in a non-stick skillet over medium-high heat.
5
Place salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy.
6
Flip the salmon and cook for another 2-3 minutes until desired doneness is reached.
7
Plate the salmon alongside the brown rice and asparagus, drizzling everything with fresh lemon juice.