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: 5.5 oz Wild Atlantic Salmon; 1/2 cup Cooked Brown Rice; 1 cup Asparagus spears; 1/2 tsp Avocado Oil; 1 tbsp Lemon Juice; Pinch of 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 alongside tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

Protein

37g

Fat

20g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1/2 tsp Avocado Oil

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
2
Trim the woody ends off the asparagus and place in a steamer basket over boiling water for 4-5 minutes until tender-crisp.
3
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
4
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
5
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact.
6
Sear the salmon for 4 minutes on the skin side until crispy, then flip and cook for another 2-3 minutes until the internal temperature reaches 145°F.
7
Plate the salmon next to the brown rice and steamed asparagus.
8
Drizzle the fresh lemon juice over the salmon and vegetables before serving.