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 fillet served alongside tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty bite.

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NUTRITION

495kcal
Protein
45.5g
Fat
22.3g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 Lemon Wedge

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and cracked black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until it begins to shimmer.

  • 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 fillet and cook for an additional 3 minutes until the salmon is just opaque in the center.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 4 minutes until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave and fluff with a fork.

  • 7

    Plate the salmon over the bed of brown rice with the steamed asparagus on the side.

  • 8

    Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables.

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 fillet served alongside tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty bite.

NUTRITION

495kcal
Protein
45.5g
Fat
22.3g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 Lemon Wedge

PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and cracked black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until it begins to shimmer.

  • 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 fillet and cook for an additional 3 minutes until the salmon is just opaque in the center.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 4 minutes until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave and fluff with a fork.

  • 7

    Plate the salmon over the bed of brown rice with the steamed asparagus on the side.

  • 8

    Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables.