Seared Salmon Filet with Steamed Asparagus and Lemon Zest Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Filet with Steamed Asparagus and Lemon Zest Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Lemon Zest Brown Rice

Pan-seared sockeye salmon served with tender steamed asparagus and lemon-infused brown rice, finished with a sprinkle of vibrant citrus zest.

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NUTRITION

419kcal
Protein
58.6g
Fat
12.1g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

9 ounces Sockeye Salmon Filet

1 cup Asparagus spears

1/4 cup Cooked Brown Rice

1 tablespoon Lemon Juice and Zest

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PREPARATION

  • 1

    Cook the brown rice according to package directions and stir in the fresh lemon zest once fluffy.

  • 2

    Trim the woody ends of the asparagus and steam them over boiling water until they are tender-crisp and bright green.

  • 3

    Pat the salmon filet completely dry with a paper towel and season the flesh side with a pinch of sea salt.

  • 4

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon in the pan to sear.

  • 5

    Cook the salmon for about 4 to 5 minutes per side until the exterior is crisp and the center flakes easily with a fork.

  • 6

    Arrange the lemon zest rice and steamed asparagus on a plate and top with the seared salmon filet.

Seared Salmon Filet with Steamed Asparagus and Lemon Zest Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Filet with Steamed Asparagus and Lemon Zest Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Lemon Zest Brown Rice

Pan-seared sockeye salmon served with tender steamed asparagus and lemon-infused brown rice, finished with a sprinkle of vibrant citrus zest.

NUTRITION

419kcal
Protein
58.6g
Fat
12.1g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

9 ounces Sockeye Salmon Filet

1 cup Asparagus spears

1/4 cup Cooked Brown Rice

1 tablespoon Lemon Juice and Zest

PREPARATION

  • 1

    Cook the brown rice according to package directions and stir in the fresh lemon zest once fluffy.

  • 2

    Trim the woody ends of the asparagus and steam them over boiling water until they are tender-crisp and bright green.

  • 3

    Pat the salmon filet completely dry with a paper towel and season the flesh side with a pinch of sea salt.

  • 4

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon in the pan to sear.

  • 5

    Cook the salmon for about 4 to 5 minutes per side until the exterior is crisp and the center flakes easily with a fork.

  • 6

    Arrange the lemon zest rice and steamed asparagus on a plate and top with the seared salmon filet.