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

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NUTRITION

486kcal
Protein
46.8g
Fat
18.5g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

0.5 medium Lemon

1 clove Garlic, minced

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and minced garlic.

  • 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 crispy and golden.

  • 4

    Carefully flip the salmon and continue cooking for another 3 to 4 minutes or until it reaches your desired level of doneness.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, then squeeze the fresh lemon juice over the fish and vegetables just before serving.

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

NUTRITION

486kcal
Protein
46.8g
Fat
18.5g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

0.5 medium Lemon

1 clove Garlic, minced

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and minced garlic.

  • 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 crispy and golden.

  • 4

    Carefully flip the salmon and continue cooking for another 3 to 4 minutes or until it reaches your desired level of doneness.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, then squeeze the fresh lemon juice over the fish and vegetables just before serving.