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 Wild Atlantic Salmon; 1/2 cup cooked Brown Rice; 1 cup Asparagus spears; 1/2 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 clove Garlic, minced

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 with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon and a hint of garlic.

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NUTRITION

Protein

42.2g

Fat

23.6g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat.
3
Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crispy.
4
Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F.
5
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.
6
Warm the pre-cooked brown rice in a small saucepan or microwave.
7
In the final minute of cooking the salmon, add the minced garlic to the pan for a quick aromatic sauté.
8
Plate the salmon alongside the rice and asparagus, drizzling the fresh lemon juice over the fish and vegetables before serving.