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

Wild salmon fillet pan-seared until golden, served alongside tender steamed asparagus and fluffy brown rice with a squeeze of zesty lemon.

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NUTRITION

461kcal
Protein
44.5g
Fat
18g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Cook the brown rice according to package instructions until tender and fluffy.

  • 2

    Season the salmon fillet lightly with sea salt and cracked black pepper.

  • 3

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

  • 4

    Place the salmon in the pan and sear for 4 to 5 minutes per side until the skin is crisp and the flesh is opaque.

  • 5

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

  • 6

    Plate the seared salmon alongside the brown rice and asparagus, finishing the dish with a fresh squeeze of 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

Wild salmon fillet pan-seared until golden, served alongside tender steamed asparagus and fluffy brown rice with a squeeze of zesty lemon.

NUTRITION

461kcal
Protein
44.5g
Fat
18g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Cook the brown rice according to package instructions until tender and fluffy.

  • 2

    Season the salmon fillet lightly with sea salt and cracked black pepper.

  • 3

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

  • 4

    Place the salmon in the pan and sear for 4 to 5 minutes per side until the skin is crisp and the flesh is opaque.

  • 5

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

  • 6

    Plate the seared salmon alongside the brown rice and asparagus, finishing the dish with a fresh squeeze of lemon juice.