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: 6 oz Wild Sockeye Salmon fillet; 0.75 cup cooked Brown Rice; 1 cup Asparagus spears, trimmed; 1 tsp Extra Virgin Olive Oil; 0.5 tsp Sea Salt and Black Pepper; 1 wedge Fresh Lemon

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

Pan-seared wild sockeye salmon paired with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

42.5g

Fat

13.7g

Carbs

39g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon fillet

0.75 cup cooked Brown Rice

1 cup Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

0.5 tsp Sea Salt and Black Pepper

1 wedge Fresh Lemon

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PREPARATION

1
Rinse the brown rice and cook according to package instructions until tender and fluffy.
2
Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until bright green.
3
Pat the salmon fillet dry with paper towels and season both sides with 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 in the pan skin-side down and sear for 4 minutes until the skin is crispy.
6
Flip the salmon carefully and cook for another 3-4 minutes until the fish flakes easily with a fork.
7
Plate the salmon alongside the brown rice and asparagus, serving with a fresh lemon wedge for a bright finish.