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: 5.5 ounces Wild Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 teaspoon Avocado Oil; 1 tablespoon 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 a bed of nutty brown rice and tender steamed asparagus, finished with a bright and zesty lemon squeeze.

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NUTRITION

Protein

45.1g

Fat

18.3g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
2
Heat the avocado oil in a medium stainless steel or cast iron skillet over medium-high heat until shimmering.
3
Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes without moving it to develop a golden crust.
4
While the salmon sears, place the asparagus in a steamer basket over boiling water, cover, and steam for 4 to 5 minutes until crisp-tender.
5
Flip the salmon fillet carefully and continue cooking for another 3 to 4 minutes until the internal temperature reaches 145°F.
6
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
7
Plate the brown rice and asparagus alongside the seared salmon, then drizzle everything with fresh lemon juice before serving.