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

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NUTRITION

460kcal
Protein
44.5g
Fat
18.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season both sides with a pinch of salt and black pepper.

  • 2

    Trim the woody ends off the asparagus and steam the spears for 4-5 minutes until they are bright green and tender-crisp.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.

  • 4

    Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until opaque throughout.

  • 5

    Fluff the pre-cooked brown rice and plate it alongside the steamed asparagus.

  • 6

    Place the seared salmon on the plate and drizzle the entire dish with fresh lemon juice and a final sprinkle of flaky sea salt.

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

NUTRITION

460kcal
Protein
44.5g
Fat
18.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season both sides with a pinch of salt and black pepper.

  • 2

    Trim the woody ends off the asparagus and steam the spears for 4-5 minutes until they are bright green and tender-crisp.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.

  • 4

    Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until opaque throughout.

  • 5

    Fluff the pre-cooked brown rice and plate it alongside the steamed asparagus.

  • 6

    Place the seared salmon on the plate and drizzle the entire dish with fresh lemon juice and a final sprinkle of flaky sea salt.