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 steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon for a bright, flaky finish.

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NUTRITION

473kcal
Protein
47.2g
Fat
17.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

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 a large non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 3

    Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for another 3 minutes until the center is just opaque.

  • 4

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 minutes until bright green and tender-crisp.

  • 5

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

  • 6

    Plate the salmon alongside the rice and asparagus, finishing the dish with a generous squeeze of fresh lemon juice.

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 steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon for a bright, flaky finish.

NUTRITION

473kcal
Protein
47.2g
Fat
17.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

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 a large non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 3

    Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for another 3 minutes until the center is just opaque.

  • 4

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 minutes until bright green and tender-crisp.

  • 5

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

  • 6

    Plate the salmon alongside the rice and asparagus, finishing the dish with a generous squeeze of fresh lemon juice.