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: 5.5 ounces Wild Sockeye Salmon; 0.5 cup cooked Brown Rice; 1 cup Asparagus spears; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon fresh Lemon Juice

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 tender steamed asparagus and nutty brown rice, finished with a bright squeeze of fresh lemon.

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NUTRITION

Protein

44.6g

Fat

11.6g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Sockeye Salmon

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
2
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp and vibrant green.
3
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy.
6
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
7
Plate the salmon alongside the brown rice and steamed asparagus.
8
Drizzle the entire plate with fresh lemon juice before serving.