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 Atlantic Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 teaspoon Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tablespoon 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 wild salmon served over fluffy brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

45.0g

Fat

18.1g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package instructions if not already cooked.
2
Pat the salmon fillet dry with a paper towel and season with salt, pepper, and the minced garlic.
3
Heat the olive oil in a non-stick skillet over medium-high heat.
4
Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes until a golden crust forms.
5
Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F and the fish flakes easily with a fork.
6
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.
7
Plate the salmon alongside the brown rice and steamed asparagus.
8
Drizzle the fresh lemon juice over the salmon and vegetables before serving.