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 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

443kcal
Protein
44.3g
Fat
16.5g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6.35 ounces Wild-Caught Sockeye Salmon

0.5 cup Cooked Brown Rice

1.5 cups Fresh Asparagus

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes until the skin is crispy.

  • 3

    Flip the salmon carefully and cook for another 3 minutes until the fish is just opaque and flakes easily.

  • 4

    Steam the asparagus spears in a steamer basket over boiling water for 5 minutes until they are tender-crisp.

  • 5

    Place the warm brown rice on a plate and top with the seared salmon and steamed asparagus.

  • 6

    Drizzle the fresh lemon juice over the salmon and vegetables for a bright, zesty finish.

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

NUTRITION

443kcal
Protein
44.3g
Fat
16.5g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6.35 ounces Wild-Caught Sockeye Salmon

0.5 cup Cooked Brown Rice

1.5 cups Fresh Asparagus

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes until the skin is crispy.

  • 3

    Flip the salmon carefully and cook for another 3 minutes until the fish is just opaque and flakes easily.

  • 4

    Steam the asparagus spears in a steamer basket over boiling water for 5 minutes until they are tender-crisp.

  • 5

    Place the warm brown rice on a plate and top with the seared salmon and steamed asparagus.

  • 6

    Drizzle the fresh lemon juice over the salmon and vegetables for a bright, zesty finish.