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 oz Wild Sockeye Salmon; 0.75 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1 tsp 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 with nutty brown rice and steamed asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

Protein

46.2g

Fat

14g

Carbs

41.0g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

0.75 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Avocado Oil

0.5 medium Lemon

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PREPARATION

1
Prepare the brown rice according to package directions until fluffy and set aside.
2
Trim the woody ends off the asparagus spears and steam them over boiling water for 4-5 minutes until tender-crisp.
3
Pat the sockeye salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
4
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
5
Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure a crispy texture.
6
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
7
Plate the salmon alongside the brown rice and steamed asparagus.
8
Squeeze the fresh lemon juice over the salmon and vegetables just before serving.