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

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NUTRITION

439kcal
Protein
45.9g
Fat
18.3g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Salmon Fillet

1/3 cup Brown Rice, cooked

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Cook brown rice according to package instructions.

  • 2

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

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 4

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

  • 5

    Flip the fillet and cook for another 2-3 minutes until the fish is opaque and flakes easily.

  • 6

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

  • 7

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

NUTRITION

439kcal
Protein
45.9g
Fat
18.3g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Salmon Fillet

1/3 cup Brown Rice, cooked

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Cook brown rice according to package instructions.

  • 2

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

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 4

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

  • 5

    Flip the fillet and cook for another 2-3 minutes until the fish is opaque and flakes easily.

  • 6

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

  • 7

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