Name: Seared Salmon Bowl with Brown Rice, Asparagus, and Lemon Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Salmon Fillet; 1/4 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 teaspoon Tahini; 1 tablespoon Lemon Juice; 1 clove Garlic, minced

Seared Salmon Bowl with Brown Rice, Asparagus, and Lemon Tahini Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Bowl with Brown Rice, Asparagus, and Lemon Tahini Drizzle

Pan-seared salmon fillet served over nutty brown rice and tender roasted asparagus, finished with a creamy lemon tahini drizzle.

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NUTRITION

Protein

42g

Fat

28g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/4 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Tahini

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Prepare the brown rice according to package instructions and set aside.
2
Wash the asparagus and trim away the woody ends.
3
In a small mixing bowl, whisk together the tahini, lemon juice, and minced garlic with a teaspoon of warm water until the dressing is smooth and pourable.
4
Heat a non-stick skillet over medium-high heat and lightly coat with avocado oil spray.
5
Season the salmon fillet with a pinch of sea salt and black pepper, then place it in the skillet skin-side down.
6
Sear the salmon for 4-5 minutes per side until the exterior is golden and the center is just cooked through.
7
While the salmon cooks, steam or lightly sauté the asparagus for 3-5 minutes until it is tender-crisp and bright green.
8
Assemble the bowl by placing the brown rice at the base, topping with the asparagus and seared salmon.
9
Finish the dish by drizzling the lemon tahini sauce over the top before serving.