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: 7 oz Wild Sockeye Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup 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 tender-crisp asparagus, finished with a squeeze of bright lemon.

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NUTRITION

Protein

47.9g

Fat

14.7g

Carbs

32g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup 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.
3
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
4
Heat olive oil in a non-stick skillet over medium-high heat.
5
Place salmon skin-side down in the hot pan and sear for 4 minutes until the skin is golden and crisp.
6
Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily.
7
Plate the salmon alongside the brown rice and steamed asparagus.
8
Finish the dish by squeezing fresh lemon juice over the fish and vegetables for a bright pop of flavor.