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 fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

404kcal
Protein
36.6g
Fat
16.1g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

100g Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of 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 4-5 minutes until the skin is crispy.

  • 4

    Carefully flip the fillet and cook for an additional 2-3 minutes until the center is just opaque.

  • 5

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

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork.

  • 7

    Plate the rice and asparagus alongside the salmon and drizzle everything with fresh 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

Pan-seared wild salmon served over fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

404kcal
Protein
36.6g
Fat
16.1g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

100g Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet with a pinch of 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 4-5 minutes until the skin is crispy.

  • 4

    Carefully flip the fillet and cook for an additional 2-3 minutes until the center is just opaque.

  • 5

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

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork.

  • 7

    Plate the rice and asparagus alongside the salmon and drizzle everything with fresh lemon juice.