Seared Salmon Fillet with Steamed Asparagus and Herb 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 Herb Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Herb Brown Rice

Pan-seared salmon fillet paired with herb-flecked brown rice and tender steamed asparagus, featuring a perfectly golden crispy skin.

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NUTRITION

473kcal
Protein
45.1g
Fat
18.3g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill

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PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact.

  • 4

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2 minutes until desired doneness.

  • 5

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

  • 6

    In a small bowl, fluff the warm cooked brown rice and stir in the fresh chopped dill and half of the lemon juice.

  • 7

    Plate the herb rice and asparagus alongside the salmon, finishing the fish with the remaining squeeze of lemon juice.

Seared Salmon Fillet with Steamed Asparagus and Herb 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 Herb Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Herb Brown Rice

Pan-seared salmon fillet paired with herb-flecked brown rice and tender steamed asparagus, featuring a perfectly golden crispy skin.

NUTRITION

473kcal
Protein
45.1g
Fat
18.3g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill

PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact.

  • 4

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2 minutes until desired doneness.

  • 5

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

  • 6

    In a small bowl, fluff the warm cooked brown rice and stir in the fresh chopped dill and half of the lemon juice.

  • 7

    Plate the herb rice and asparagus alongside the salmon, finishing the fish with the remaining squeeze of lemon juice.