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

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NUTRITION

473kcal
Protein
46.5g
Fat
18.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

7 oz 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

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

  • 2

    Heat the extra virgin 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 carefully and cook for an additional 3 to 4 minutes or until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 5 minutes until tender-crisp.

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle everything 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 with tender steamed asparagus and nutty brown rice, finished with a bright squeeze of zesty lemon.

NUTRITION

473kcal
Protein
46.5g
Fat
18.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

7 oz 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

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

  • 2

    Heat the extra virgin 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 carefully and cook for an additional 3 to 4 minutes or until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 5 minutes until tender-crisp.

  • 6

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

  • 7

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