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 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

495kcal
Protein
41.9g
Fat
23.3g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

0.5 teaspoon Extra Virgin Olive Oil

1 Lemon wedge

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Flip the fillet and cook for another 3-4 minutes until the salmon is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until tender-crisp.

  • 6

    Reheat the pre-cooked brown rice until steaming.

  • 7

    Plate the salmon alongside the rice and asparagus.

  • 8

    Squeeze a fresh lemon wedge over the fish and vegetables for a bright finish.

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

NUTRITION

495kcal
Protein
41.9g
Fat
23.3g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

0.5 teaspoon Extra Virgin Olive Oil

1 Lemon wedge

PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Flip the fillet and cook for another 3-4 minutes until the salmon is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until tender-crisp.

  • 6

    Reheat the pre-cooked brown rice until steaming.

  • 7

    Plate the salmon alongside the rice and asparagus.

  • 8

    Squeeze a fresh lemon wedge over the fish and vegetables for a bright finish.