Seared Salmon Filet 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 Filet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Brown Rice

Pan-seared salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

462kcal
Protein
42.5g
Fat
17.4g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Filet

0.6 cup cooked Brown Rice

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Cook the brown rice in a small pot with water according to package directions until tender and fluffy.

  • 2

    Season the salmon filet with a pinch of sea salt and black pepper on both sides.

  • 3

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

  • 4

    Place the salmon in the pan and sear for four minutes until the skin is golden and crisp.

  • 5

    Flip the filet carefully and cook for an additional three minutes until the center is just opaque.

  • 6

    Steam the asparagus spears over boiling water for about four minutes until they are vibrant green and tender-crisp.

  • 7

    Serve the seared salmon over a bed of the nutty brown rice with the asparagus on the side and a squeeze of fresh lemon juice.

Seared Salmon Filet 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 Filet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Brown Rice

Pan-seared salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

462kcal
Protein
42.5g
Fat
17.4g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Filet

0.6 cup cooked Brown Rice

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Cook the brown rice in a small pot with water according to package directions until tender and fluffy.

  • 2

    Season the salmon filet with a pinch of sea salt and black pepper on both sides.

  • 3

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

  • 4

    Place the salmon in the pan and sear for four minutes until the skin is golden and crisp.

  • 5

    Flip the filet carefully and cook for an additional three minutes until the center is just opaque.

  • 6

    Steam the asparagus spears over boiling water for about four minutes until they are vibrant green and tender-crisp.

  • 7

    Serve the seared salmon over a bed of the nutty brown rice with the asparagus on the side and a squeeze of fresh lemon juice.