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: 6.5 oz Wild Sockeye Salmon fillet; 0.75 cup cooked Brown Rice; 1 cup fresh Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp fresh 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 wild sockeye salmon served over nutty brown rice and steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

45.7g

Fat

14.5g

Carbs

40.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon fillet

0.75 cup cooked Brown Rice

1 cup fresh Asparagus spears

1 tsp Extra Virgin Olive 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 warmed through.
2
Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp and bright green.
3
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the pan, skin-side down if applicable, and sear for 4 minutes until the skin is crispy.
6
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.
7
Plate the salmon alongside the brown rice and steamed asparagus.
8
Drizzle the fresh lemon juice over the salmon and vegetables before serving.