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 wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

460kcal
Protein
44.6g
Fat
18.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse brown rice and cook according to package instructions until tender.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Flip the salmon and cook for another 3-4 minutes until desired doneness is reached.

  • 6

    While salmon cooks, steam asparagus spears for 4-5 minutes until bright green and tender-crisp.

  • 7

    Plate the brown rice, top with the seared salmon, and serve with the steamed asparagus and a fresh lemon wedge.

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 wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

460kcal
Protein
44.6g
Fat
18.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Rinse brown rice and cook according to package instructions until tender.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Flip the salmon and cook for another 3-4 minutes until desired doneness is reached.

  • 6

    While salmon cooks, steam asparagus spears for 4-5 minutes until bright green and tender-crisp.

  • 7

    Plate the brown rice, top with the seared salmon, and serve with the steamed asparagus and a fresh lemon wedge.