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 oz Wild Atlantic Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 0.25 tsp Garlic Powder; Pinch of Sea Salt and Black Pepper

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 salmon fillet served with tender steamed asparagus and nutty brown rice, featuring a perfectly crispy skin.

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NUTRITION

Protein

41.8g

Fat

17.1g

Carbs

30.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

0.25 tsp Garlic Powder

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Pat the salmon fillet completely dry with a paper towel and season the flesh side with garlic powder, sea salt, and black pepper.
2
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
3
Place the salmon skin-side down in the hot pan and press down lightly with a spatula for 10 seconds to ensure even contact.
4
Sear the salmon for 4-5 minutes without moving it until the skin is golden and crispy.
5
Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
6
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.
7
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave.
8
Serve the salmon alongside the rice and asparagus, finishing the entire plate with a fresh squeeze of lemon juice.