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-Caught Salmon Fillet; 0.5 cup Cooked Brown Rice; 1.5 cups Fresh Asparagus spears; 1 teaspoon Avocado Oil; 1 tablespoon Fresh Lemon Juice; Pinch of Sea Salt and 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 salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

47g

Fat

19.1g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

0.5 cup Cooked Brown Rice

1.5 cups Fresh Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
2
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is crispy.
4
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 125-130°F for medium-rare.
5
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and bright green.
6
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
7
Plate the brown rice and top with the seared salmon fillet.
8
Arrange the steamed asparagus on the side and drizzle everything with fresh lemon juice before serving.