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 squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

516kcal
Protein
39.2g
Fat
26.6g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions until tender.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Flip the salmon and cook for another 3-4 minutes until the center is just opaque.

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and asparagus, drizzling 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 squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

516kcal
Protein
39.2g
Fat
26.6g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions until tender.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Flip the salmon and cook for another 3-4 minutes until the center is just opaque.

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and asparagus, drizzling with fresh lemon juice before serving.