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 Wild Sockeye Salmon; 0.6 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 clove Garlic, minced

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 and steamed asparagus served over brown rice with a squeeze of zesty lemon.

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NUTRITION

Protein

45.2g

Fat

14.1g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

0.6 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
2
Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact.
4
Sear the salmon for 4-5 minutes until the skin is crispy and golden, then flip and cook for another 2-3 minutes.
5
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.
6
Warm the pre-cooked brown rice in a small pot or microwave until heated through.
7
Plate the salmon over the brown rice alongside the steamed asparagus.
8
Whisk the lemon juice and minced garlic together and drizzle over the salmon and vegetables before serving.