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 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

489kcal
Protein
39.7g
Fat
26.2g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Asparagus

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of 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 until the skin is golden and crisp.

  • 4

    Flip the fillet carefully and continue cooking until the salmon is opaque and flakes easily.

  • 5

    Steam the asparagus spears in a steamer basket over boiling water until they are bright green and tender.

  • 6

    Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus.

  • 7

    Drizzle the entire dish with fresh lemon juice for a bright, clean finish.

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

NUTRITION

489kcal
Protein
39.7g
Fat
26.2g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Asparagus

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet with a pinch of 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 until the skin is golden and crisp.

  • 4

    Flip the fillet carefully and continue cooking until the salmon is opaque and flakes easily.

  • 5

    Steam the asparagus spears in a steamer basket over boiling water until they are bright green and tender.

  • 6

    Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus.

  • 7

    Drizzle the entire dish with fresh lemon juice for a bright, clean finish.