Name: Seared Salmon 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 Sockeye Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1 teaspoon Avocado Oil; 0.5 medium Lemon

Seared Salmon 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 with Steamed Asparagus and Brown Rice

Pan-seared sockeye salmon served over a bed of nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

45.3g

Fat

14.5g

Carbs

35g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Avocado Oil

0.5 medium Lemon

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
2
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp.
4
Flip the salmon and cook for another 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
5
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.
6
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
7
Plate the salmon alongside the rice and asparagus, finishing with a fresh squeeze of lemon juice.