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; 1.5 cups Asparagus spears; 1/2 teaspoon Avocado Oil; 1 wedge Fresh Lemon; Pinch of Sea Salt and Black Pepper

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 flaky sea salt.

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NUTRITION

Protein

43.4g

Fat

15g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1.5 cups Asparagus spears

1/2 teaspoon Avocado Oil

1 wedge Fresh Lemon

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Prepare the brown rice according to package instructions until fluffy and tender.
2
Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until bright green.
3
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
4
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
5
Place the salmon skin-side down in the pan and sear for 4 minutes without moving it to ensure the skin becomes crispy.
6
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily.
7
Serve the seared salmon over the brown rice with the steamed asparagus on the side, finishing with a fresh squeeze of lemon juice.