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 bright lemon and a sprinkle of flaky sea salt.

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NUTRITION

570kcal
Protein
41.8g
Fat
21.7g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup cooked Brown Rice

1 cup fresh Asparagus

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the salmon fillet with a pinch of salt and pepper then place it skin-side down in the hot pan.

  • 3

    Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for another 3 minutes until opaque throughout.

  • 4

    While the salmon is searing, steam the asparagus spears for 4 to 5 minutes until they are tender-crisp and vibrant green.

  • 5

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

  • 6

    Plate the salmon alongside the rice and asparagus, finishing the dish with a squeeze of fresh lemon and a touch of flaky 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 bright lemon and a sprinkle of flaky sea salt.

NUTRITION

570kcal
Protein
41.8g
Fat
21.7g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup cooked Brown Rice

1 cup fresh Asparagus

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the salmon fillet with a pinch of salt and pepper then place it skin-side down in the hot pan.

  • 3

    Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for another 3 minutes until opaque throughout.

  • 4

    While the salmon is searing, steam the asparagus spears for 4 to 5 minutes until they are tender-crisp and vibrant green.

  • 5

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

  • 6

    Plate the salmon alongside the rice and asparagus, finishing the dish with a squeeze of fresh lemon and a touch of flaky sea salt.