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: 8 oz Wild Atlantic Salmon Fillet; 3/4 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; Salt and Black Pepper to taste

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 steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

52.7g

Fat

20.3g

Carbs

42.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Atlantic Salmon Fillet

3/4 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

1
Prepare the brown rice according to package instructions until fluffy and set aside.
2
Pat the salmon fillet completely dry with a paper towel and season both sides generously with salt and black pepper.
3
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil shimmers.
4
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
5
Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.
6
Carefully flip the fillet and cook for an additional 3 minutes or until the internal temperature reaches 125-130°F for medium-rare.
7
While the salmon finishes, steam the asparagus over boiling water for 3 to 5 minutes until tender-crisp and vibrant green.
8
Plate the salmon alongside the brown rice and asparagus, drizzling the lemon juice over the fish and vegetables before serving.