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 salmon served over nutty brown rice and tender asparagus, finished with a squeeze of lemon and fresh dill for a bright, zesty finish.

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NUTRITION

481kcal
Protein
41.5g
Fat
24.4g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Salmon Fillet

1/3 cup cooked Brown Rice

1.5 cups Asparagus spears

1 tablespoon fresh Lemon Juice

Pinch of sea salt and black pepper

Fresh dill for garnish

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions and set aside.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

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

  • 5

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the center is just opaque.

  • 6

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 7

    Drizzle the entire dish with fresh lemon juice and garnish with a sprig of fresh dill.

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 salmon served over nutty brown rice and tender asparagus, finished with a squeeze of lemon and fresh dill for a bright, zesty finish.

NUTRITION

481kcal
Protein
41.5g
Fat
24.4g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Salmon Fillet

1/3 cup cooked Brown Rice

1.5 cups Asparagus spears

1 tablespoon fresh Lemon Juice

Pinch of sea salt and black pepper

Fresh dill for garnish

PREPARATION

  • 1

    Prepare the brown rice according to package instructions and set aside.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

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

  • 5

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the center is just opaque.

  • 6

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 7

    Drizzle the entire dish with fresh lemon juice and garnish with a sprig of fresh dill.