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 and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

489kcal
Protein
47.6g
Fat
19.8g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 wedge Fresh Lemon

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

  • 3

    Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

  • 4

    Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.

  • 5

    Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque in the center.

  • 6

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

  • 7

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

  • 8

    Plate the salmon alongside the brown rice and steamed asparagus, finishing the dish with a 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 over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

489kcal
Protein
47.6g
Fat
19.8g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 wedge Fresh Lemon

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

  • 3

    Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

  • 4

    Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.

  • 5

    Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque in the center.

  • 6

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

  • 7

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

  • 8

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