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: 7 ounces Wild Salmon Fillet; 0.5 cup cooked Brown Rice; 1 cup Steamed Asparagus; 0.5 teaspoon Avocado Oil; Lemon wedge, sea salt, and black pepper to taste

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 asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

Protein

45.9g

Fat

16g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Steamed Asparagus

0.5 teaspoon Avocado Oil

Lemon wedge, sea salt, and black pepper to taste

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PREPARATION

1
Prepare the brown rice according to package directions or use pre-cooked rice warmed through.
2
Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-6 minutes until tender-crisp.
3
Pat the salmon fillet completely 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 in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
6
Carefully flip the fillet and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
7
Plate the salmon alongside the brown rice and steamed asparagus, then finish with a fresh squeeze of lemon juice.