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 wild salmon served over nutty brown rice with tender-crisp steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

525kcal
Protein
53g
Fat
20.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare the brown rice according to package directions or use pre-cooked rice.

  • 2

    Trim the tough, woody ends off the asparagus spears.

  • 3

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

  • 4

    Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.

  • 5

    Place the salmon in the pan and sear for 4 to 5 minutes until the skin is golden and crisp.

  • 6

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until cooked to your preference.

  • 7

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3 to 4 minutes until bright green.

  • 8

    Serve the seared salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of 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 wild salmon served over nutty brown rice with tender-crisp steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

525kcal
Protein
53g
Fat
20.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package directions or use pre-cooked rice.

  • 2

    Trim the tough, woody ends off the asparagus spears.

  • 3

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

  • 4

    Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.

  • 5

    Place the salmon in the pan and sear for 4 to 5 minutes until the skin is golden and crisp.

  • 6

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until cooked to your preference.

  • 7

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3 to 4 minutes until bright green.

  • 8

    Serve the seared salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.