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

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NUTRITION

501kcal
Protein
50.5g
Fat
19.9g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 3 to 4 minutes until it reaches your desired level of doneness.

  • 5

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

  • 6

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

  • 7

    Plate the salmon with the rice and asparagus, then drizzle with fresh lemon juice 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 salmon fillet served alongside tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

501kcal
Protein
50.5g
Fat
19.9g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 3 to 4 minutes until it reaches your desired level of doneness.

  • 5

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

  • 6

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

  • 7

    Plate the salmon with the rice and asparagus, then drizzle with fresh lemon juice before serving.