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

A pan-seared salmon fillet 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

507kcal
Protein
43.6g
Fat
17.5g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

0.75 cup Cooked Brown Rice

1.5 cups Asparagus spears

1 teaspoon Extra Virgin Olive Oil

Fresh lemon wedge

Pinch of Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice to save time.

  • 2

    Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon skin-side down in the pan and sear for 4 minutes without moving it to ensure a crispy texture.

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 8

    Finish the dish with a squeeze of fresh lemon juice over the fish and vegetables.

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

A pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

507kcal
Protein
43.6g
Fat
17.5g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

0.75 cup Cooked Brown Rice

1.5 cups Asparagus spears

1 teaspoon Extra Virgin Olive Oil

Fresh lemon wedge

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice to save time.

  • 2

    Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon skin-side down in the pan and sear for 4 minutes without moving it to ensure a crispy texture.

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 8

    Finish the dish with a squeeze of fresh lemon juice over the fish and vegetables.