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: 8.5 oz Wild Atlantic Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Steamed Asparagus; 1 tsp Avocado Oil; 1 tbsp Lemon Juice

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 salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

53g

Fat

31.9g

Carbs

28.6g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice and warm through.
2
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp and vibrant green.
3
Pat the salmon fillet completely dry with paper towels and season with a pinch of sea salt and black pepper.
4
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
5
Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it to achieve a crispy skin.
6
Flip the fillet carefully and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
7
Plate the brown rice and asparagus alongside the salmon.
8
Drizzle the entire dish with fresh lemon juice and serve immediately.