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 oz Wild Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Fresh Asparagus; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Fresh 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 wild salmon served over nutty brown rice with tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

42.3g

Fat

19.7g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
2
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.
4
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
5
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and bright green.
6
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
7
Plate the brown rice and top with the seared salmon fillet.
8
Arrange the steamed asparagus on the side and drizzle everything with fresh lemon juice before serving.