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 ounces Wild Atlantic Salmon; 1/2 cup Cooked Brown Rice; 1 cup Asparagus spears; 1/2 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 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 salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

39.3g

Fat

22.4g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Prepare the brown rice according to package directions and keep warm.
2
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
3
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
4
Place the salmon in the pan skin-side down and sear for four to five minutes until the skin is crisp.
5
Flip the fillet carefully and cook for another three to four minutes until the fish is opaque and flakes easily.
6
While the salmon cooks, steam the asparagus spears over boiling water for three to five minutes until they are bright green and tender-crisp.
7
Plate the salmon alongside the brown rice and steamed asparagus.
8
Drizzle the lemon juice over the fish and vegetables just before serving for a bright finishing touch.