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 served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

452kcal
Protein
43.4g
Fat
17.5g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions until tender.

  • 2

    Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.

  • 3

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

  • 4

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.

  • 5

    Flip the salmon and cook for another 2-3 minutes until desired doneness is reached.

  • 6

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until bright green and tender-crisp.

  • 7

    Plate the salmon alongside the brown rice and asparagus, garnishing with fresh lemon and a touch of sea salt.

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 served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

452kcal
Protein
43.4g
Fat
17.5g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Olive Oil

PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions until tender.

  • 2

    Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.

  • 3

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

  • 4

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.

  • 5

    Flip the salmon and cook for another 2-3 minutes until desired doneness is reached.

  • 6

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until bright green and tender-crisp.

  • 7

    Plate the salmon alongside the brown rice and asparagus, garnishing with fresh lemon and a touch of sea salt.