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 Sockeye Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Steamed Asparagus; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice

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 paired with fluffy brown rice and crisp-tender asparagus, finished with a bright squeeze of lemon and a hint of flaky sea salt.

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NUTRITION

Protein

44.8g

Fat

13.8g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Rinse the brown rice and cook in water until tender and fluffy.
2
Trim the tough ends of the asparagus and steam over boiling water for 4 minutes until crisp-tender.
3
Pat the salmon fillet completely dry with a paper towel to ensure a high-quality sear.
4
Season the salmon with a pinch of sea salt and black pepper.
5
Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
6
Place the salmon in the pan and sear for 4 to 5 minutes per side until golden brown and cooked through.
7
Serve the salmon over the rice with asparagus on the side and a fresh squeeze of lemon juice.