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: 6.5 ounces Sockeye Salmon; 0.5 cup Brown Rice (cooked); 1.5 cups Asparagus; 1.5 teaspoons Avocado Oil; 1 tablespoon Lemon Juice; 0.25 teaspoon Sea Salt; 0.25 teaspoon 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 sockeye salmon served with fluffy brown rice and tender steamed asparagus, featuring a perfectly crispy skin and a bright squeeze of lemon.

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NUTRITION

Protein

46.4g

Fat

16.7g

Carbs

34.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon

0.5 cup Brown Rice (cooked)

1.5 cups Asparagus

1.5 teaspoons Avocado Oil

1 tablespoon Lemon Juice

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

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PREPARATION

1
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.
4
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.
5
While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until bright green and tender-crisp.
6
Fluff the pre-cooked brown rice and plate it alongside the steamed asparagus and seared salmon.
7
Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables for a bright, acidic lift.