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 over nutty brown rice with a side of tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

440kcal
Protein
42g
Fat
17.3g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season both sides with 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 in the pan skin-side down and press gently with a spatula for 10 seconds to ensure the skin becomes extra crispy.

  • 4

    Cook the salmon for 4 to 5 minutes without moving it, then carefully flip and cook for another 2 to 3 minutes until the center is just opaque.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until vibrant green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork before placing it on the serving plate.

  • 7

    Arrange the seared salmon and steamed asparagus over the bed of rice and finish the entire dish with a fresh squeeze of 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 over nutty brown rice with a side of tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

440kcal
Protein
42g
Fat
17.3g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season both sides with 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 in the pan skin-side down and press gently with a spatula for 10 seconds to ensure the skin becomes extra crispy.

  • 4

    Cook the salmon for 4 to 5 minutes without moving it, then carefully flip and cook for another 2 to 3 minutes until the center is just opaque.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until vibrant green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork before placing it on the serving plate.

  • 7

    Arrange the seared salmon and steamed asparagus over the bed of rice and finish the entire dish with a fresh squeeze of lemon juice.