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 and a sprinkle of flaky sea salt.

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NUTRITION

473kcal
Protein
46.0g
Fat
18.2g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 wedge fresh Lemon

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.

  • 4

    Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 5

    While the salmon sears, steam the asparagus spears in a steamer basket for 3-5 minutes until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.

  • 7

    Plate the seared salmon alongside the brown rice and asparagus, finishing with a fresh squeeze of lemon juice and a final sprinkle of flaky sea salt.

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 and a sprinkle of flaky sea salt.

NUTRITION

473kcal
Protein
46.0g
Fat
18.2g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 wedge fresh Lemon

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.

  • 4

    Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 5

    While the salmon sears, steam the asparagus spears in a steamer basket for 3-5 minutes until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.

  • 7

    Plate the seared salmon alongside the brown rice and asparagus, finishing with a fresh squeeze of lemon juice and a final sprinkle of flaky sea salt.