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 ounces Wild Sockeye Salmon; 0.6 cup cooked Brown Rice; 1 cup fresh Asparagus; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon fresh Lemon Juice; 1 pinch Sea Salt; 1 pinch 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 sockeye salmon served with steamed asparagus and fluffy brown rice, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

45.3g

Fat

13.9g

Carbs

34g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

0.6 cup cooked Brown Rice

1 cup fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

1 pinch Sea Salt

1 pinch Black Pepper

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PREPARATION

1
Prepare the brown rice according to package instructions and keep warm.
2
Trim the woody ends off the asparagus and steam over boiling water for 4 to 5 minutes until tender-crisp.
3
Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy.
6
Flip the salmon carefully and cook for another 2 to 3 minutes until the fish is cooked through.
7
Arrange the salmon, rice, and asparagus on a plate and drizzle the entire dish with fresh lemon juice before serving.