Seared Salmon Filet 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 Filet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Brown Rice

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

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NUTRITION

460kcal
Protein
44.9g
Fat
18.1g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Filet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Season the salmon filet with a pinch of sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Flip the filet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 4 to 5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 7

    Serve the seared salmon alongside the rice and asparagus, finishing the dish with a generous squeeze of fresh lemon juice.

Seared Salmon Filet 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 Filet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Brown Rice

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

NUTRITION

460kcal
Protein
44.9g
Fat
18.1g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Filet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the salmon filet with a pinch of sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Flip the filet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 4 to 5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 7

    Serve the seared salmon alongside the rice and asparagus, finishing the dish with a generous squeeze of fresh lemon juice.