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 with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

472kcal
Protein
46.0g
Fat
18.2g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.

  • 3

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

  • 4

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

  • 5

    Flip the salmon carefully and cook for an additional 2 to 3 minutes until it reaches your desired level of doneness.

  • 6

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until vibrant green and tender-crisp.

  • 7

    Plate the seared salmon alongside the brown rice and steamed asparagus, then drizzle everything with fresh lemon juice before serving.

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 with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

472kcal
Protein
46.0g
Fat
18.2g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.

  • 3

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

  • 4

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

  • 5

    Flip the salmon carefully and cook for an additional 2 to 3 minutes until it reaches your desired level of doneness.

  • 6

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until vibrant green and tender-crisp.

  • 7

    Plate the seared salmon alongside the brown rice and steamed asparagus, then drizzle everything with fresh lemon juice before serving.