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: 6.3 oz Sockeye Salmon Fillet; 1/2 cup cooked Brown Rice; 1.5 cups Asparagus; 1 tsp Olive Oil; 1 tbsp Lemon Juice; Salt and Pepper to taste

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 over a bed of nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon and buttery crisp edges.

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NUTRITION

Protein

44.4g

Fat

13.6g

Carbs

32.8g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Sockeye Salmon Fillet

1/2 cup cooked Brown Rice

1.5 cups Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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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 spears and steam them over boiling water until tender-crisp, about 4 to 5 minutes.
3
Pat the salmon fillet completely dry with a paper towel and season both sides generously with sea salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
5
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
6
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just cooked through and flakes easily.
7
Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the entire dish with fresh lemon juice before serving.