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

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NUTRITION

435kcal
Protein
45.4g
Fat
15.5g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Coho Salmon Fillet

1/2 cup cooked Brown Rice

1 cup fresh Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

Sea salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it until the skin is crisp and golden.

  • 4

    Carefully flip the salmon and cook for another 2-3 minutes until the center is just opaque and the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, 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 brown rice and asparagus alongside the salmon, then finish the entire dish with a fresh squeeze of lemon juice and an extra pinch 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 wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

435kcal
Protein
45.4g
Fat
15.5g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Coho Salmon Fillet

1/2 cup cooked Brown Rice

1 cup fresh Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it until the skin is crisp and golden.

  • 4

    Carefully flip the salmon and cook for another 2-3 minutes until the center is just opaque and the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, 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 brown rice and asparagus alongside the salmon, then finish the entire dish with a fresh squeeze of lemon juice and an extra pinch of flaky sea salt.