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 wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

340kcal
Protein
39.8g
Fat
10.0g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Coho Salmon Fillet

1/3 cup Cooked Brown Rice

1.5 cups Fresh Asparagus spears

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crisp.

  • 3

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 4

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.

  • 5

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

  • 6

    Plate the salmon alongside the brown rice and steamed asparagus, garnishing with a fresh lemon wedge for a bright 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 wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

340kcal
Protein
39.8g
Fat
10.0g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Coho Salmon Fillet

1/3 cup Cooked Brown Rice

1.5 cups Fresh Asparagus spears

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crisp.

  • 3

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 4

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.

  • 5

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

  • 6

    Plate the salmon alongside the brown rice and steamed asparagus, garnishing with a fresh lemon wedge for a bright finish.