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 alongside tender steamed asparagus and fluffy brown rice, topped with a squeeze of lemon for a bright, zesty finish.

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NUTRITION

509kcal
Protein
40.1g
Fat
26.2g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1 cup steamed Asparagus

1/2 teaspoon Extra Virgin Olive Oil

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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 in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.

  • 4

    Carefully flip the fillet and cook for another 3 to 4 minutes until cooked through.

  • 5

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.

  • 6

    Plate the seared salmon with the steamed asparagus and cooked brown rice, finishing with a fresh lemon squeeze.

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 alongside tender steamed asparagus and fluffy brown rice, topped with a squeeze of lemon for a bright, zesty finish.

NUTRITION

509kcal
Protein
40.1g
Fat
26.2g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1 cup steamed Asparagus

1/2 teaspoon Extra Virgin Olive Oil

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 in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.

  • 4

    Carefully flip the fillet and cook for another 3 to 4 minutes until cooked through.

  • 5

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.

  • 6

    Plate the seared salmon with the steamed asparagus and cooked brown rice, finishing with a fresh lemon squeeze.