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 fillet served with steamed asparagus and brown rice, finished with a fresh squeeze of lemon for a bright, zesty zing.

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NUTRITION

493kcal
Protein
40.3g
Fat
23.9g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

    Heat a high-quality non-stick skillet over medium-high heat.

  • 3

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

  • 4

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and asparagus, finishing with a fresh squeeze of 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 fillet served with steamed asparagus and brown rice, finished with a fresh squeeze of lemon for a bright, zesty zing.

NUTRITION

493kcal
Protein
40.3g
Fat
23.9g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

    Heat a high-quality non-stick skillet over medium-high heat.

  • 3

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

  • 4

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and asparagus, finishing with a fresh squeeze of lemon juice.