Name: Seared Salmon with Steamed Asparagus and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Wild Sockeye Salmon; 0.75 cup Cooked Brown Rice; 1.5 cups Asparagus spears; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice

Seared Salmon 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 with Steamed Asparagus and Brown Rice

Pan-seared sockeye salmon served over nutty brown rice and steamed asparagus, finished with a squeeze of lemon for a bright, zesty finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.6g

Fat

12.7g

Carbs

46g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Sockeye Salmon

0.75 cup Cooked Brown Rice

1.5 cups Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Prepare the brown rice according to package instructions until fluffy and tender.
2
Wash the asparagus spears and trim the tough, woody ends.
3
Pat the salmon fillet dry with a paper towel and season lightly with salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the skillet and sear for 4-5 minutes on the first side to develop a golden crust.
6
Flip the salmon and cook for an additional 3-4 minutes until the internal temperature reaches 145°F.
7
While the salmon sears, steam the asparagus in a steamer basket over boiling water for 3-5 minutes until tender-crisp.
8
Portion the brown rice onto a plate and top with the seared salmon and steamed asparagus.
9
Drizzle the fresh lemon juice over the entire dish just before serving.