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 fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

436kcal
Protein
41.7g
Fat
17g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6.4 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Trim the tough ends of the asparagus and steam them over simmering water until bright green.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with salt and black 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 four minutes until a golden crust forms.

  • 6

    Flip the fillet and continue cooking for another three to four minutes until just opaque.

  • 7

    Serve the salmon over the rice and asparagus 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 wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

436kcal
Protein
41.7g
Fat
17g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6.4 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Trim the tough ends of the asparagus and steam them over simmering water until bright green.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with salt and black 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 four minutes until a golden crust forms.

  • 6

    Flip the fillet and continue cooking for another three to four minutes until just opaque.

  • 7

    Serve the salmon over the rice and asparagus with a fresh squeeze of lemon juice.