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 oz Wild-Caught Salmon Fillet; 0.75 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1 tsp Avocado Oil; 1 tbsp Fresh 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 nutty brown rice and steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

40.6g

Fat

16.7g

Carbs

39.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

0.75 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice.
2
Trim the woody ends off the asparagus and steam until vibrant green and tender-crisp.
3
Pat the salmon fillet dry with a paper towel and season both sides with sea salt.
4
Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat.
5
Place salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy.
6
Flip the fillet and cook for another 2-3 minutes until the internal temperature reaches 125-130°F.
7
Plate the salmon alongside the rice and asparagus, finishing with a fresh squeeze of lemon juice.