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 oz Wild Sockeye Salmon fillet; 1/2 cup cooked Brown Rice; 1.5 cups Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1/2 Lemon

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 tender steamed asparagus and nutty brown rice, finished with a squeeze of bright lemon and flaky sea salt.

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NUTRITION

Protein

46.7g

Fat

15.2g

Carbs

32g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon fillet

1/2 cup cooked Brown Rice

1.5 cups Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 Lemon

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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 spears and set aside.
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 until shimmering.
5
Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden-brown crust forms.
6
Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F.
7
While the salmon finishes, steam the asparagus in a steamer basket over boiling water for 3-5 minutes until tender-crisp.
8
Plate the seared salmon alongside the brown rice and steamed asparagus.
9
Squeeze the fresh lemon juice over the fish and vegetables before serving.