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: 5 ounces Wild Sockeye Salmon; 1/2 cup cooked Brown Rice; 1.5 cups Asparagus spears; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon fresh Lemon Juice

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

Wild-caught salmon pan-seared until golden and served with steamed asparagus and brown rice, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

45.4g

Fat

21.3g

Carbs

32g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Sockeye Salmon

1/2 cup cooked Brown Rice

1.5 cups Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
2
Trim the woody ends off the asparagus spears and steam them for 4 to 5 minutes until they are tender-crisp.
3
Pat the salmon fillet completely dry with a paper towel and season with a pinch of 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 skin-side down in the pan and sear for 4 minutes until the skin is crispy and golden.
6
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.
7
Plate the seared salmon alongside the brown rice and steamed asparagus, drizzling the entire dish with fresh lemon juice before serving.