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 with nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

460kcal
Protein
44.6g
Fat
18.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the salmon fillet completely 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 skin-side down in the hot skillet and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crisp.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 5

    While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.

  • 7

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

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 with nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

460kcal
Protein
44.6g
Fat
18.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet completely 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 skin-side down in the hot skillet and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crisp.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 5

    While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.

  • 7

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