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 with a crispy skin, served alongside fluffy brown rice and tender-crisp steamed asparagus.

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NUTRITION

469kcal
Protein
46.3g
Fat
18.7g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

5 spears Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

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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 until shimmering.

  • 3

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

  • 4

    Flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily with a fork.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, finishing with a fresh squeeze of lemon juice if desired.

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 with a crispy skin, served alongside fluffy brown rice and tender-crisp steamed asparagus.

NUTRITION

469kcal
Protein
46.3g
Fat
18.7g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

5 spears Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

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 until shimmering.

  • 3

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

  • 4

    Flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily with a fork.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, finishing with a fresh squeeze of lemon juice if desired.