Seared Salmon Filet with Steamed Asparagus and Herbed Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Filet with Steamed Asparagus and Herbed Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Herbed Brown Rice

Pan-seared wild salmon served with tender steamed asparagus and fluffy herbed brown rice, finished with a bright squeeze of lemon and a hint of buttery richness.

Try 7 days free, then $12.99 / mo.

NUTRITION

421kcal
Protein
39.3g
Fat
16.3g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp chopped Fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice and fold in the fresh chopped parsley and half of the lemon juice.

  • 7

    Plate the salmon alongside the rice and asparagus, drizzling the remaining lemon juice over the fish and vegetables.

Seared Salmon Filet with Steamed Asparagus and Herbed Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Filet with Steamed Asparagus and Herbed Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Herbed Brown Rice

Pan-seared wild salmon served with tender steamed asparagus and fluffy herbed brown rice, finished with a bright squeeze of lemon and a hint of buttery richness.

NUTRITION

421kcal
Protein
39.3g
Fat
16.3g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp chopped Fresh Parsley

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice and fold in the fresh chopped parsley and half of the lemon juice.

  • 7

    Plate the salmon alongside the rice and asparagus, drizzling the remaining lemon juice over the fish and vegetables.