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 oz Wild Sockeye Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1 tsp Avocado Oil; 1 tbsp Fresh 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 wild salmon served over fluffy brown rice and tender steamed asparagus, finished with a bright and zesty lemon squeeze.

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NUTRITION

Protein

41.7g

Fat

14.2g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Season the salmon fillet with sea salt and black pepper on both sides.
2
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
3
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
4
Flip the fillet carefully and continue cooking for another 3 minutes until just opaque in the center.
5
While the salmon cooks, steam the asparagus spears for 4 minutes until they are tender yet still have a slight snap.
6
Warm the cooked brown rice in a small saucepan or microwave.
7
Serve the seared salmon over the rice with the asparagus on the side, then top with a fresh squeeze of lemon juice.