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: 7 ounces Wild-Caught Salmon Fillet; 0.5 cup cooked Brown Rice; 1 cup Steamed Asparagus; 1 teaspoon Avocado Oil

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 squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

46g

Fat

18.4g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Avocado Oil

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PREPARATION

1
Prepare the brown rice according to package instructions and set aside.
2
Trim the woody ends from the asparagus and steam over boiling water for 4-6 minutes until tender-crisp.
3
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
4
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
5
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
6
Sear for 4-5 minutes until the skin is golden and crispy, then flip and cook for an additional 2-3 minutes until desired doneness.
7
Plate the salmon alongside the brown rice and asparagus, garnishing with a fresh lemon wedge if desired.