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 tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

435kcal
Protein
38.7g
Fat
21.3g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Asparagus spears

1/3 cup cooked Brown Rice

1/2 teaspoon Olive Oil

1 tablespoon fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package directions or use pre-cooked portions to save time.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through but still moist.

  • 6

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until vibrant green.

  • 7

    Arrange the salmon, rice, and asparagus on a plate and finish with a squeeze of fresh 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 served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

435kcal
Protein
38.7g
Fat
21.3g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Asparagus spears

1/3 cup cooked Brown Rice

1/2 teaspoon Olive Oil

1 tablespoon fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package directions or use pre-cooked portions to save time.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through but still moist.

  • 6

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until vibrant green.

  • 7

    Arrange the salmon, rice, and asparagus on a plate and finish with a squeeze of fresh lemon juice.