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.

Seared Salmon Fillet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Brown Rice

Pan-seared salmon fillet served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

685kcal
Protein
64.3g
Fat
24.6g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

10 ounces Wild Atlantic Salmon Fillet

1 cup cooked Brown Rice

1 cup fresh Asparagus spears

1 teaspoon Extra Virgin Olive Oil

Fresh lemon wedges and sea salt for seasoning

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PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

    Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is crispy.

  • 4

    Carefully flip the fillet and cook for an additional 3 to 4 minutes or until the internal temperature reaches 125-130°F for medium-rare.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until bright green and tender-crisp.

  • 6

    Fluff the pre-cooked brown rice and place it on a plate.

  • 7

    Serve the seared salmon alongside the rice and asparagus, finishing with a generous squeeze of fresh lemon juice.

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.

Seared Salmon Fillet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Brown Rice

Pan-seared salmon fillet served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

685kcal
Protein
64.3g
Fat
24.6g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

10 ounces Wild Atlantic Salmon Fillet

1 cup cooked Brown Rice

1 cup fresh Asparagus spears

1 teaspoon Extra Virgin Olive Oil

Fresh lemon wedges and sea salt for seasoning

PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

    Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is crispy.

  • 4

    Carefully flip the fillet and cook for an additional 3 to 4 minutes or until the internal temperature reaches 125-130°F for medium-rare.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until bright green and tender-crisp.

  • 6

    Fluff the pre-cooked brown rice and place it on a plate.

  • 7

    Serve the seared salmon alongside the rice and asparagus, finishing with a generous squeeze of fresh lemon juice.