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 Fillet; 0.6 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 tsp Avocado Oil; 1 Lemon wedge; Sea salt and black pepper to taste

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 with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

45.3g

Fat

14g

Carbs

33g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

0.6 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

1 Lemon wedge

Sea salt and black pepper to taste

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
2
Trim the woody ends off the asparagus and place them in a steamer basket over boiling water for 4-5 minutes until tender-crisp.
3
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
4
Heat the avocado oil in a non-stick 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.
6
Flip the fillet and cook for another 2-3 minutes until the salmon is cooked to your preferred level of doneness.
7
Plate the salmon alongside the brown rice and steamed asparagus.
8
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables.