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 over nutty brown rice with tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

492kcal
Protein
39.7g
Fat
27.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/3 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season 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 about 4 to 5 minutes until the skin is crispy.

  • 4

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish flakes easily with a fork.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until they are tender-crisp and bright green.

  • 6

    Plate the seared salmon alongside the warm brown rice and steamed asparagus, finishing 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 salmon served over nutty brown rice with tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

492kcal
Protein
39.7g
Fat
27.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/3 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season 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 about 4 to 5 minutes until the skin is crispy.

  • 4

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish flakes easily with a fork.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until they are tender-crisp and bright green.

  • 6

    Plate the seared salmon alongside the warm brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.