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: 9 ounces Wild Sockeye Salmon; 1/2 cup cooked Brown Rice; 1 cup Asparagus spears; 1 teaspoon Avocado Oil; 1 tablespoon 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 steamed asparagus and nutty brown rice, finished with a bright squeeze of zesty lemon.

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NUTRITION

Protein

59.8g

Fat

17.1g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Sockeye Salmon

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon fresh Lemon Juice

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
4
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily.
5
While the salmon cooks, steam the asparagus spears over boiling water for 4 to 5 minutes until they are bright green and tender-crisp.
6
Fluff the pre-cooked brown rice and place it on a plate.
7
Serve the seared salmon over the rice with the steamed asparagus on the side, finishing the entire dish with a fresh squeeze of lemon juice.