Name: Seared Salmon Fillet with Steamed Asparagus and Herbed Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Wild Atlantic Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Parsley, chopped; 1 tablespoon Lemon Juice

Seared Salmon Fillet with Steamed Asparagus and Herbed Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Herbed Brown Rice

Pan-seared salmon served over fluffy herbed brown rice and tender-crisp asparagus, finished with a bright squeeze of lemon and a buttery, golden crust.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.9g

Fat

19.7g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Parsley, chopped

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
2
Trim the woody ends off the asparagus spears.
3
Heat the olive oil in a non-stick skillet over medium-high heat.
4
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
5
Carefully flip the salmon and cook for an additional 2-3 minutes until desired doneness is reached.
6
While the salmon cooks, steam the asparagus for 3-5 minutes until tender-crisp and bright green.
7
Warm the pre-cooked brown rice and stir in the fresh chopped parsley and half of the lemon juice.
8
Plate the salmon alongside the herbed rice and steamed asparagus, drizzling the remaining lemon juice over the fish before serving.