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: 8 ounces Wild Sockeye Salmon Fillet; 1/2 cup cooked Brown Rice; 1 cup fresh Asparagus spears; 1 teaspoon Avocado Oil; 1 tablespoon fresh Lemon Juice; Pinch of Sea Salt and Black Pepper

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 sockeye salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.9g

Fat

16g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Sockeye Salmon Fillet

1/2 cup cooked Brown Rice

1 cup fresh Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the salmon fillet completely 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 skin-side down in the skillet and press gently with a spatula for 10 seconds to ensure even contact.
4
Sear the salmon for 4-5 minutes until the skin is crispy and golden, then flip and cook for another 2-3 minutes.
5
While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.
6
Warm the pre-cooked brown rice and portion it onto a plate alongside the steamed asparagus.
7
Place the seared salmon on the plate and finish the entire dish with a fresh squeeze of lemon juice and a sprinkle of flaky sea salt.