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

463kcal
Protein
44.8g
Fat
18.6g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

Pinch of sea salt and black pepper

Fresh lemon wedge

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes until the skin is golden and crispy.

  • 4

    Carefully flip the fillet and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice over the fish and vegetables.

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

463kcal
Protein
44.8g
Fat
18.6g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

Pinch of sea salt and black pepper

Fresh lemon wedge

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes until the skin is golden and crispy.

  • 4

    Carefully flip the fillet and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice over the fish and vegetables.