Name: Seared Salmon with Steamed Asparagus and Herbed Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Sockeye Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Parsley, chopped; 1 tbsp Lemon Juice

Seared Salmon with Steamed Asparagus and Herbed 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 with Steamed Asparagus and Herbed Brown Rice

Pan-seared sockeye salmon paired with fluffy herbed brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

Protein

46.9g

Fat

14.8g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Parsley, chopped

1 tbsp Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice, fluffing it with a fork and stirring in the fresh chopped parsley.
2
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp and vibrant green.
3
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the pan, skin-side down if applicable, and sear for 4-5 minutes until the skin is crispy.
6
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F or desired doneness.
7
Plate the salmon alongside the herbed rice and steamed asparagus.
8
Drizzle the entire plate with fresh lemon juice before serving.