Name: Seared Salmon Fillet with Steamed Asparagus and Herbed Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Wild Atlantic Salmon fillet; 1/2 cup cooked Brown Rice; 1 cup fresh Asparagus spears; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon chopped Fresh Parsley

Seared Salmon Fillet with Steamed Asparagus and Herbed 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 Herbed Brown Rice

Pan-seared salmon fillet served over fluffy herbed brown rice and tender asparagus, finished with a squeeze of lemon for a bright, buttery finish.

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NUTRITION

Protein

41.8g

Fat

17.2g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon fillet

1/2 cup cooked Brown Rice

1 cup fresh Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon chopped Fresh Parsley

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PREPARATION

1
Prepare the brown rice according to package instructions and set aside.
2
Trim the woody ends off the asparagus spears.
3
Pat the salmon fillet dry with a paper towel and season lightly 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 skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp.
6
Flip the salmon and cook for another 3 to 4 minutes until the fish flakes easily with a fork.
7
While the salmon finishes, steam the asparagus spears for 3 to 5 minutes until tender-crisp and vibrant green.
8
Fold the fresh chopped parsley into the warm brown rice.
9
Plate the herbed rice and asparagus alongside the seared salmon and serve with a fresh lemon wedge.