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 with nutty 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

508kcal
Protein
43.3g
Fat
24.3g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

0.5 tsp Extra Virgin Olive Oil

0.5 Fresh Lemon

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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 skin-side down in the pan and sear for 4 to 5 minutes until the skin is crisp.

  • 4

    Flip the fillet and cook for another 3 to 4 minutes until the center is just opaque.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until tender-crisp.

  • 6

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

  • 7

    Finish with a fresh squeeze of lemon juice over the fish and vegetables 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 with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

508kcal
Protein
43.3g
Fat
24.3g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

0.5 tsp Extra Virgin Olive Oil

0.5 Fresh Lemon

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 skin-side down in the pan and sear for 4 to 5 minutes until the skin is crisp.

  • 4

    Flip the fillet and cook for another 3 to 4 minutes until the center is just opaque.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until tender-crisp.

  • 6

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

  • 7

    Finish with a fresh squeeze of lemon juice over the fish and vegetables for a bright, clean flavor.