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

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NUTRITION

491kcal
Protein
40.6g
Fat
26.8g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Atlantic Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Asparagus Spears

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Rinse the brown rice and cook according to package directions until tender and fluffy.

  • 2

    Trim the tough, woody ends off the asparagus and steam over boiling water until bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon skin-side up in the pan and sear until golden brown, then flip and continue cooking until the center is just opaque.

  • 6

    Plate the salmon alongside the warm rice and steamed asparagus, finishing the entire dish with a bright squeeze of 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 fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

491kcal
Protein
40.6g
Fat
26.8g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Atlantic Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Asparagus Spears

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Rinse the brown rice and cook according to package directions until tender and fluffy.

  • 2

    Trim the tough, woody ends off the asparagus and steam over boiling water until bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon skin-side up in the pan and sear until golden brown, then flip and continue cooking until the center is just opaque.

  • 6

    Plate the salmon alongside the warm rice and steamed asparagus, finishing the entire dish with a bright squeeze of fresh lemon juice.