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 fluffy brown rice, finished with a squeeze of bright lemon and a hint of smoky sea salt.

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NUTRITION

497kcal
Protein
45.3g
Fat
25.5g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.25 cup Cooked Brown Rice

1.5 cups Asparagus

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 3

    Flip the salmon and cook for an additional 3-4 minutes until the internal temperature reaches 145°F.

  • 4

    While the salmon cooks, steam the asparagus spears for 5-7 minutes until they are bright green and tender-crisp.

  • 5

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

  • 6

    Plate the salmon alongside the rice and asparagus, finishing with a fresh squeeze of lemon juice and a sprinkle of smoky sea salt.

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 fluffy brown rice, finished with a squeeze of bright lemon and a hint of smoky sea salt.

NUTRITION

497kcal
Protein
45.3g
Fat
25.5g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.25 cup Cooked Brown Rice

1.5 cups Asparagus

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 3

    Flip the salmon and cook for an additional 3-4 minutes until the internal temperature reaches 145°F.

  • 4

    While the salmon cooks, steam the asparagus spears for 5-7 minutes until they are bright green and tender-crisp.

  • 5

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

  • 6

    Plate the salmon alongside the rice and asparagus, finishing with a fresh squeeze of lemon juice and a sprinkle of smoky sea salt.