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 oz Wild Sockeye Salmon Fillet; 0.5 cup Cooked Brown Rice; 10 spears Fresh Asparagus; 1 tsp Avocado Oil; 1 tbsp Fresh 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 salmon served over nutty brown rice and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

45.3g

Fat

13.7g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

10 spears Fresh Asparagus

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Rinse the asparagus and trim the woody ends.
2
Season the salmon fillet with a pinch of sea salt and cracked black pepper.
3
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
4
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp.
5
Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily.
6
While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until bright green and tender.
7
Fluff the warm brown rice with a fork and place it on a plate.
8
Top the rice with the seared salmon and serve the asparagus on the side, finishing the dish with a fresh squeeze of lemon juice.