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 ounces Salmon Fillet; 0.5 cup cooked Brown Rice; 1 cup Asparagus spears; 0.5 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.25 teaspoon 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 wild salmon served over nutty brown rice and tender steamed asparagus with a perfectly crisp skin.

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NUTRITION

Protein

42.6g

Fat

23.5g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Sea Salt and Black Pepper

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PREPARATION

1
Prepare the brown rice according to package instructions if not already cooked.
2
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.
3
Pat the salmon fillet completely dry with paper towels and season both sides with 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 skillet and press gently with a spatula for 30 seconds.
6
Sear the salmon for 4-5 minutes on the skin side until the skin is golden and crisp, then flip and cook for another 2-3 minutes.
7
Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the lemon juice over the fish and vegetables before serving.