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 wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

401kcal
Protein
41.5g
Fat
13.4g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet with sea salt and black pepper on both sides.

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 2-3 minutes until desired doneness is reached.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until tender-crisp.

  • 6

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

  • 7

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

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 wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

401kcal
Protein
41.5g
Fat
13.4g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet with sea salt and black pepper on both sides.

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 2-3 minutes until desired doneness is reached.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until tender-crisp.

  • 6

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

  • 7

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