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 with a crisp golden skin, served over nutty brown rice and tender asparagus with a squeeze of fresh lemon.

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NUTRITION

464kcal
Protein
44.9g
Fat
18.3g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

0.5 Fresh Lemon

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with 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 in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.

  • 4

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 5

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

  • 6

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

  • 7

    Plate the salmon over the brown rice with the asparagus on the side, finishing with a fresh squeeze of 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 with a crisp golden skin, served over nutty brown rice and tender asparagus with a squeeze of fresh lemon.

NUTRITION

464kcal
Protein
44.9g
Fat
18.3g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

0.5 Fresh Lemon

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with 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 in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.

  • 4

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 5

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

  • 6

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

  • 7

    Plate the salmon over the brown rice with the asparagus on the side, finishing with a fresh squeeze of lemon juice over the fish and vegetables.