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

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NUTRITION

474kcal
Protein
34.4g
Fat
24.5g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.

  • 4

    Flip the fillet and cook for an additional 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.

  • 6

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

  • 7

    Serve the salmon over the bed of brown rice with the steamed asparagus on the side, finishing 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 salmon served with nutty brown rice and steamed asparagus, finished with a fresh squeeze of lemon for a bright, zesty finish.

NUTRITION

474kcal
Protein
34.4g
Fat
24.5g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.

  • 4

    Flip the fillet and cook for an additional 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.

  • 6

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

  • 7

    Serve the salmon over the bed of brown rice with the steamed asparagus on the side, finishing with a fresh squeeze of lemon juice.