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 steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty bite.

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NUTRITION

499kcal
Protein
41.4g
Fat
27.8g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Salmon Fillet

1/3 cup cooked Brown Rice

1.5 cups Asparagus spears

1/2 tsp Olive Oil

Fresh lemon wedge

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until the pan is hot.

  • 3

    Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crisp and golden.

  • 4

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preference.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are tender-crisp and vibrant green.

  • 6

    Warm the pre-cooked brown rice in a small bowl or saucepan.

  • 7

    Plate the brown rice and asparagus alongside the seared salmon, finishing the dish with a 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 steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty bite.

NUTRITION

499kcal
Protein
41.4g
Fat
27.8g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Salmon Fillet

1/3 cup cooked Brown Rice

1.5 cups Asparagus spears

1/2 tsp Olive Oil

Fresh lemon wedge

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until the pan is hot.

  • 3

    Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crisp and golden.

  • 4

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preference.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are tender-crisp and vibrant green.

  • 6

    Warm the pre-cooked brown rice in a small bowl or saucepan.

  • 7

    Plate the brown rice and asparagus alongside the seared salmon, finishing the dish with a squeeze of fresh lemon juice.