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 bright squeeze of fresh lemon for a zesty finish.

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NUTRITION

427kcal
Protein
35.7g
Fat
21.7g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

0.33 cup Brown Rice

1 cup Asparagus

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Rinse the brown rice and cook in water according to package instructions until tender.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until crisp-tender.

  • 3

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

  • 4

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.

  • 5

    Flip the salmon carefully and cook for another 3-4 minutes until the center is just opaque.

  • 6

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

NUTRITION

427kcal
Protein
35.7g
Fat
21.7g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

0.33 cup Brown Rice

1 cup Asparagus

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse the brown rice and cook in water according to package instructions until tender.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until crisp-tender.

  • 3

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

  • 4

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.

  • 5

    Flip the salmon carefully and cook for another 3-4 minutes until the center is just opaque.

  • 6

    Plate the salmon alongside the brown rice and asparagus, then drizzle with fresh lemon juice before serving.