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 with tender steamed asparagus and nutty brown rice, finished with a squeeze of lemon for a bright, zesty finish.

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NUTRITION

451kcal
Protein
43.5g
Fat
17.5g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

0.5 cup cooked Brown Rice

1.5 cups Asparagus

1 tsp Olive Oil

1 Lemon wedge

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PREPARATION

  • 1

    Prepare the brown rice according to package directions until fluffy.

  • 2

    Season the salmon fillet evenly with sea salt and cracked black pepper.

  • 3

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

  • 4

    Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden and the center is just opaque.

  • 5

    Steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.

  • 6

    Plate the seared salmon alongside the rice and asparagus, finishing 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 fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of lemon for a bright, zesty finish.

NUTRITION

451kcal
Protein
43.5g
Fat
17.5g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

0.5 cup cooked Brown Rice

1.5 cups Asparagus

1 tsp Olive Oil

1 Lemon wedge

PREPARATION

  • 1

    Prepare the brown rice according to package directions until fluffy.

  • 2

    Season the salmon fillet evenly with sea salt and cracked black pepper.

  • 3

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

  • 4

    Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden and the center is just opaque.

  • 5

    Steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.

  • 6

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