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: 7.5 ounces Wild Sockeye Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Steamed Asparagus; 1 teaspoon Extra Virgin Olive Oil

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 zesty lemon.

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NUTRITION

Protein

52.2g

Fat

15.8g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

1
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact, searing for 4-5 minutes until the skin is crispy.
4
Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is just opaque and flakes easily.
5
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until they are bright green and tender-crisp.
6
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
7
Arrange the rice and asparagus on a plate, top with the seared salmon, and serve with a fresh lemon wedge.