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 with nutty brown rice and tender asparagus spears, finished with a bright squeeze of zesty lemon.

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NUTRITION

463kcal
Protein
44.5g
Fat
18.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the fillet and cook for another 3-4 minutes until the salmon is cooked to your preferred level of doneness.

  • 7

    Arrange the salmon, rice, and asparagus on a plate.

  • 8

    Drizzle the fresh lemon juice over the salmon and asparagus before serving.

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 with nutty brown rice and tender asparagus spears, finished with a bright squeeze of zesty lemon.

NUTRITION

463kcal
Protein
44.5g
Fat
18.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the fillet and cook for another 3-4 minutes until the salmon is cooked to your preferred level of doneness.

  • 7

    Arrange the salmon, rice, and asparagus on a plate.

  • 8

    Drizzle the fresh lemon juice over the salmon and asparagus before serving.