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 over nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon for a bright, citrusy zing.

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NUTRITION

400kcal
Protein
42.3g
Fat
12.7g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat a high-quality non-stick skillet over medium-high heat with a quick spray of avocado oil if needed.

  • 3

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

  • 4

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 6

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

  • 7

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

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 over nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon for a bright, citrusy zing.

NUTRITION

400kcal
Protein
42.3g
Fat
12.7g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat a high-quality non-stick skillet over medium-high heat with a quick spray of avocado oil if needed.

  • 3

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

  • 4

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 6

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

  • 7

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