Seared Salmon Fillet with Steamed Asparagus and Lemon 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 Lemon Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lemon Brown Rice

Pan-seared salmon served over lemon-infused brown rice with tender steamed asparagus, finished with a bright squeeze of citrus for a refreshing, zesty bite.

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NUTRITION

382kcal
Protein
36.3g
Fat
16.1g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus Spears

0.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season both sides with a pinch of salt and black pepper.

  • 2

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

  • 3

    Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.

  • 4

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked to your preferred level of doneness.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice and stir in the fresh lemon juice and a bit of lemon zest if desired.

  • 7

    Serve the seared salmon over the bed of lemon rice with the steamed asparagus on the side.

Seared Salmon Fillet with Steamed Asparagus and Lemon 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 Lemon Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lemon Brown Rice

Pan-seared salmon served over lemon-infused brown rice with tender steamed asparagus, finished with a bright squeeze of citrus for a refreshing, zesty bite.

NUTRITION

382kcal
Protein
36.3g
Fat
16.1g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus Spears

0.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season both sides with a pinch of salt and black pepper.

  • 2

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

  • 3

    Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.

  • 4

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked to your preferred level of doneness.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice and stir in the fresh lemon juice and a bit of lemon zest if desired.

  • 7

    Serve the seared salmon over the bed of lemon rice with the steamed asparagus on the side.