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, featuring a perfectly crisp skin.

Try 7 days free, then $12.99 / mo.

NUTRITION

462kcal
Protein
44.7g
Fat
18g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the salmon fillet completely 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 the oil is shimmering.

  • 3

    Place the salmon skin-side down in the hot pan and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crisp and golden.

  • 4

    Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the salmon sears, steam the asparagus spears over boiling water for 4-5 minutes until they are tender-crisp and bright green.

  • 6

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

  • 7

    Plate the crispy salmon alongside the brown rice and steamed asparagus, then finish with a fresh squeeze of lemon juice over the fish and vegetables.

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, featuring a perfectly crisp skin.

NUTRITION

462kcal
Protein
44.7g
Fat
18g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet completely 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 the oil is shimmering.

  • 3

    Place the salmon skin-side down in the hot pan and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crisp and golden.

  • 4

    Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the salmon sears, steam the asparagus spears over boiling water for 4-5 minutes until they are tender-crisp and bright green.

  • 6

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

  • 7

    Plate the crispy salmon alongside the brown rice and steamed asparagus, then finish with a fresh squeeze of lemon juice over the fish and vegetables.