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: 6.5 oz Sockeye Salmon Fillet; 0.6 cup Cooked Brown Rice; 1 cup Asparagus spears; 1.1 tsp Avocado Oil; 1 tbsp Fresh Lemon Juice; Pinch of Salt and Black Pepper; 1/4 tsp Garlic Powder

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 sockeye salmon served over a bed of 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

45.4g

Fat

14.8g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

0.6 cup Cooked Brown Rice

1 cup Asparagus spears

1.1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Salt and Black Pepper

1/4 tsp Garlic Powder

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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 over boiling water for 4-5 minutes until bright green and tender-crisp.
3
Pat the salmon fillet completely dry with a paper towel and season both sides with salt, black pepper, and garlic powder.
4
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
5
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
6
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily with a fork.
7
Plate the salmon alongside the brown rice and steamed asparagus, finishing the entire dish with a fresh squeeze of lemon juice.