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: 6.35 oz Wild Sockeye Salmon; 1/2 cup Cooked Brown Rice; 1 cup Fresh Asparagus; 1 tsp Extra Virgin Olive Oil; 1 tsp Lemon Juice; Pinch of Sea Salt and Black Pepper

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 a bed of nutty brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

Protein

43.9g

Fat

14.7g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Wild Sockeye Salmon

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

Pinch of Sea Salt and Black Pepper

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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 over boiling water for 4-5 minutes until tender-crisp.
3
Pat the salmon fillet dry with a paper towel and season both sides with sea 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 skin-side down 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 125-130°F for medium-rare.
7
Plate the brown rice and asparagus alongside the salmon.
8
Drizzle the lemon juice over the salmon and vegetables before serving.