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 nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

455kcal
Protein
41.7g
Fat
23.1g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Fresh Asparagus Spears

1/2 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 black pepper.

  • 2

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

  • 3

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

  • 4

    Flip the salmon carefully and cook for an additional 3 minutes or until the fish is just opaque in the center.

  • 5

    While the salmon is searing, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.

  • 6

    Warm the brown rice in a small saucepan or microwave until heated through.

  • 7

    Plate the salmon alongside the rice and asparagus, finishing the dish 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 salmon fillet served alongside nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

455kcal
Protein
41.7g
Fat
23.1g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Fresh Asparagus Spears

1/2 teaspoon Extra Virgin Olive Oil

1 Lemon Wedge

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon carefully and cook for an additional 3 minutes or until the fish is just opaque in the center.

  • 5

    While the salmon is searing, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.

  • 6

    Warm the brown rice in a small saucepan or microwave until heated through.

  • 7

    Plate the salmon alongside the rice and asparagus, finishing the dish with a fresh squeeze of lemon juice.