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 nutty brown rice with a side of tender steamed asparagus and a bright squeeze of lemon.

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NUTRITION

483kcal
Protein
44.5g
Fat
20.4g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Asparagus

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan 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 another 2 to 3 minutes until the fish is just opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 4 to 5 minutes until tender-crisp and vibrant green.

  • 6

    Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus.

  • 7

    Finish the dish with a generous squeeze of fresh lemon juice for a bright, clean flavor.

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 nutty brown rice with a side of tender steamed asparagus and a bright squeeze of lemon.

NUTRITION

483kcal
Protein
44.5g
Fat
20.4g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Asparagus

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan 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 another 2 to 3 minutes until the fish is just opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 4 to 5 minutes until tender-crisp and vibrant green.

  • 6

    Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus.

  • 7

    Finish the dish with a generous squeeze of fresh lemon juice for a bright, clean flavor.