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 Wild Atlantic Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Fresh Asparagus Spears; 1 teaspoon Avocado Oil; 1 teaspoon Grass-fed Butter

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 fillet served alongside nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon and a crisp, golden skin.

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NUTRITION

Protein

42g

Fat

21.4g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus Spears

1 teaspoon Avocado Oil

1 teaspoon Grass-fed Butter

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact for a crisp skin.
4
Sear the salmon for 4-5 minutes until the skin is golden, then flip and cook for another 2-3 minutes until desired doneness.
5
While the salmon cooks, steam the asparagus spears for 3-5 minutes until tender-crisp and vibrant green.
6
Fluff the pre-cooked brown rice and warm it through in a small saucepan or microwave.
7
Remove the salmon from the heat and top with a small pat of grass-fed butter and a fresh squeeze of lemon juice.
8
Plate the salmon alongside the rice and asparagus, drizzling any remaining pan juices over the vegetables.