Seared Salmon Fillet with Steamed Asparagus and Herb-Infused 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 Herb-Infused Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Herb-Infused Brown Rice

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

Try 7 days free, then $12.99 / mo.

NUTRITION

434kcal
Protein
40.7g
Fat
17.1g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Olive Oil

1 tbsp Fresh Parsley, chopped

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare the brown rice according to package instructions and stir in the chopped fresh parsley once cooked.

  • 2

    Trim the tough ends off the asparagus and steam them in a basket over boiling water for 4 to 5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact, searing for 4 minutes until the skin is golden and crispy.

  • 6

    Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque in the center.

  • 7

    Serve the salmon immediately alongside the herb-infused rice and steamed asparagus, finishing the entire plate with a fresh squeeze of lemon juice.

Seared Salmon Fillet with Steamed Asparagus and Herb-Infused 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 Herb-Infused Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Herb-Infused Brown Rice

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

NUTRITION

434kcal
Protein
40.7g
Fat
17.1g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Olive Oil

1 tbsp Fresh Parsley, chopped

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions and stir in the chopped fresh parsley once cooked.

  • 2

    Trim the tough ends off the asparagus and steam them in a basket over boiling water for 4 to 5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact, searing for 4 minutes until the skin is golden and crispy.

  • 6

    Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque in the center.

  • 7

    Serve the salmon immediately alongside the herb-infused rice and steamed asparagus, finishing the entire plate with a fresh squeeze of lemon juice.