Name: Seared Salmon Fillet with Steamed Asparagus and Herbed Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Wild Atlantic Salmon Fillet; 1/2 cup cooked Brown Rice; 180g fresh Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp chopped Fresh Dill; Lemon wedge for serving

Seared Salmon Fillet with Steamed Asparagus and Herbed 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 Herbed Brown Rice

Pan-seared salmon served over fluffy herbed brown rice with tender steamed asparagus, finished with a squeeze of lemon for a bright, buttery-soft finish.

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NUTRITION

Protein

45.9g

Fat

18.2g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1/2 cup cooked Brown Rice

180g fresh Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp chopped Fresh Dill

Lemon wedge for serving

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
2
Trim the woody ends off the asparagus and steam over boiling water for 4-6 minutes until tender-crisp and vibrant green.
3
Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
5
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
6
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is just cooked through and opaque.
7
Toss the warm brown rice with the chopped fresh dill and a squeeze of lemon juice.
8
Plate the herbed rice alongside the steamed asparagus and top with the seared salmon fillet.
9
Serve immediately with an extra lemon wedge on the side.