Name: Seared Salmon with Steamed Asparagus and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild Sockeye Salmon; 1 cup Cooked Brown Rice; 1 cup Asparagus spears; 0.5 tsp Olive Oil; 1 tbsp Fresh Lemon Juice

Seared Salmon 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 with Steamed Asparagus and Brown Rice

Pan-seared wild salmon fillet served over a hearty bed of brown rice and crisp-tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

Protein

44.3g

Fat

12.3g

Carbs

51.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon

1 cup Cooked Brown Rice

1 cup Asparagus spears

0.5 tsp Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package instructions and keep warm.
2
Trim the tough, woody ends off the asparagus spears.
3
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes until a golden crust forms.
6
Flip the salmon and continue cooking for another 3 to 4 minutes until cooked through.
7
While the salmon sears, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until bright green and crisp-tender.
8
Place the cooked brown rice on a plate, top with the seared salmon, and serve the asparagus on the side.
9
Drizzle the entire dish with fresh lemon juice before serving.