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

Crispy pan-seared salmon served with tender steamed asparagus and nutty brown rice, finished with a bright squeeze of fresh lemon.

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NUTRITION

459kcal
Protein
50.6g
Fat
15.1g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the edges are crispy and the center is cooked through.

  • 3

    Place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and vibrant green.

  • 4

    Warm the pre-cooked brown rice in a saucepan with a splash of water until heated through.

  • 5

    Arrange the salmon, rice, and asparagus on a plate and finish with a fresh squeeze of 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

Crispy pan-seared salmon served with tender steamed asparagus and nutty brown rice, finished with a bright squeeze of fresh lemon.

NUTRITION

459kcal
Protein
50.6g
Fat
15.1g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the edges are crispy and the center is cooked through.

  • 3

    Place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and vibrant green.

  • 4

    Warm the pre-cooked brown rice in a saucepan with a splash of water until heated through.

  • 5

    Arrange the salmon, rice, and asparagus on a plate and finish with a fresh squeeze of lemon juice for a bright, clean flavor.