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

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NUTRITION

444kcal
Protein
42g
Fat
17.2g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.

  • 4

    Flip the fillet and continue cooking for 3 to 4 minutes until the fish flakes easily with a fork.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 7

    Arrange the salmon, rice, and asparagus on a plate and drizzle with 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 over nutty brown rice and steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

444kcal
Protein
42g
Fat
17.2g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.

  • 4

    Flip the fillet and continue cooking for 3 to 4 minutes until the fish flakes easily with a fork.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 7

    Arrange the salmon, rice, and asparagus on a plate and drizzle with fresh lemon juice.