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 sockeye salmon served over nutty brown rice with a side of tender steamed asparagus and a squeeze of zesty lemon.

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NUTRITION

439kcal
Protein
47.7g
Fat
14.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Sockeye Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Olive Oil

1 wedge Fresh Lemon

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PREPARATION

  • 1

    Cook the brown rice according to the package directions until tender and set aside.

  • 2

    Trim the tough woody ends off the asparagus and steam for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 6

    Plate the salmon alongside the rice and asparagus, finishing the dish with a fresh squeeze of lemon juice.

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 sockeye salmon served over nutty brown rice with a side of tender steamed asparagus and a squeeze of zesty lemon.

NUTRITION

439kcal
Protein
47.7g
Fat
14.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Sockeye Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Olive Oil

1 wedge Fresh Lemon

PREPARATION

  • 1

    Cook the brown rice according to the package directions until tender and set aside.

  • 2

    Trim the tough woody ends off the asparagus and steam for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 6

    Plate the salmon alongside the rice and asparagus, finishing the dish with a fresh squeeze of lemon juice.