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 over fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

442kcal
Protein
42.2g
Fat
17.3g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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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 up and sear for 4-5 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for another 3-4 minutes until the fish flakes easily with a fork.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket for 4-5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave.

  • 7

    Plate the salmon alongside the 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

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

NUTRITION

442kcal
Protein
42.2g
Fat
17.3g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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 up and sear for 4-5 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for another 3-4 minutes until the fish flakes easily with a fork.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket for 4-5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave.

  • 7

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