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 over nutty brown rice with tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

457kcal
Protein
43.8g
Fat
17.4g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1.5 cups Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice

  • 2

    Trim the woody ends off the asparagus and steam until tender-crisp for about 4-5 minutes

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper

  • 4

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

  • 5

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms

  • 6

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit

  • 7

    Plate the salmon alongside the rice and asparagus

  • 8

    Drizzle the entire dish with fresh lemon juice before serving

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 over nutty brown rice with tender steamed asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

457kcal
Protein
43.8g
Fat
17.4g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1.5 cups Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice

  • 2

    Trim the woody ends off the asparagus and steam until tender-crisp for about 4-5 minutes

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper

  • 4

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

  • 5

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms

  • 6

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit

  • 7

    Plate the salmon alongside the rice and asparagus

  • 8

    Drizzle the entire dish with fresh lemon juice before serving