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 Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1 tsp Avocado Oil; 1 tbsp Lemon Juice; 0.5 tsp Sea Salt and Black Pepper

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 over nutty brown rice and tender-crisp asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

42g

Fat

17.3g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

0.5 tsp Sea Salt and Black Pepper

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PREPARATION

1
Rinse the brown rice under cold water and cook according to package instructions until tender.
2
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until bright green and 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 stainless steel or cast iron skillet over medium-high heat until shimmering.
5
Place the salmon skin-side down in the hot pan and sear for 4 minutes until the skin is crispy and releases easily from the pan.
6
Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
7
Serve the seared salmon over a bed of brown rice with the steamed asparagus on the side.
8
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables for a bright pop of flavor.