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 served over nutty brown rice and vibrant steamed asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

536kcal
Protein
51.9g
Fat
22.6g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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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 extra virgin olive oil in a non-stick or cast iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crispy.

  • 4

    Carefully flip the fillet and cook for another 2-3 minutes until the internal temperature reaches 145°F and the fish flakes easily with a fork.

  • 5

    While the salmon is searing, steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until they are tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork before plating.

  • 7

    Arrange the salmon and asparagus over the brown rice and finish the dish 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 served over nutty brown rice and vibrant steamed asparagus, finished with a squeeze of zesty fresh lemon.

NUTRITION

536kcal
Protein
51.9g
Fat
22.6g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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 extra virgin olive oil in a non-stick or cast iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crispy.

  • 4

    Carefully flip the fillet and cook for another 2-3 minutes until the internal temperature reaches 145°F and the fish flakes easily with a fork.

  • 5

    While the salmon is searing, steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until they are tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork before plating.

  • 7

    Arrange the salmon and asparagus over the brown rice and finish the dish with a generous squeeze of fresh lemon juice.