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 paired with crisp-tender asparagus and nutty brown rice, finished with a squeeze of fresh lemon and aromatic dill.

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NUTRITION

464kcal
Protein
45g
Fat
18.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon fresh Dill

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick or stainless steel skillet over medium-high heat until the oil begins to shimmer.

  • 3

    Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact.

  • 4

    Sear the salmon for several minutes until the skin is golden and crispy, then flip carefully and cook until the center is just opaque.

  • 5

    While the salmon sears, steam the asparagus spears in a steamer basket over boiling water until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork before plating.

  • 7

    Arrange the salmon over the brown rice with the asparagus on the side, then finish the dish with a squeeze of fresh lemon and a sprinkle of chopped dill.

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 paired with crisp-tender asparagus and nutty brown rice, finished with a squeeze of fresh lemon and aromatic dill.

NUTRITION

464kcal
Protein
45g
Fat
18.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon fresh Dill

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick or stainless steel skillet over medium-high heat until the oil begins to shimmer.

  • 3

    Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact.

  • 4

    Sear the salmon for several minutes until the skin is golden and crispy, then flip carefully and cook until the center is just opaque.

  • 5

    While the salmon sears, steam the asparagus spears in a steamer basket over boiling water until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork before plating.

  • 7

    Arrange the salmon over the brown rice with the asparagus on the side, then finish the dish with a squeeze of fresh lemon and a sprinkle of chopped dill.