Seared Salmon Fillet with Steamed Asparagus and Herbed 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 Herbed Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Herbed Brown Rice

Pan-seared salmon fillet served with tender steamed asparagus and fluffy herbed brown rice, finished with a bright squeeze of zesty lemon.

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NUTRITION

502kcal
Protein
42g
Fat
26.3g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.4 cup Cooked Brown Rice

1 cup Asparagus spears

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill, chopped

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PREPARATION

  • 1

    Prepare the brown rice ahead of time according to package instructions and keep warm.

  • 2

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is opaque.

  • 4

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are tender-crisp and bright green.

  • 5

    Toss the warm brown rice with the fresh chopped dill and half of the lemon juice.

  • 6

    Plate the salmon alongside the herbed rice and steamed asparagus, drizzling the remaining lemon juice over the fish before serving.

Seared Salmon Fillet with Steamed Asparagus and Herbed 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 Herbed Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Herbed Brown Rice

Pan-seared salmon fillet served with tender steamed asparagus and fluffy herbed brown rice, finished with a bright squeeze of zesty lemon.

NUTRITION

502kcal
Protein
42g
Fat
26.3g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.4 cup Cooked Brown Rice

1 cup Asparagus spears

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill, chopped

PREPARATION

  • 1

    Prepare the brown rice ahead of time according to package instructions and keep warm.

  • 2

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is opaque.

  • 4

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are tender-crisp and bright green.

  • 5

    Toss the warm brown rice with the fresh chopped dill and half of the lemon juice.

  • 6

    Plate the salmon alongside the herbed rice and steamed asparagus, drizzling the remaining lemon juice over the fish before serving.