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 paired with nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

456kcal
Protein
44.6g
Fat
18.1g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

0.5 unit Lemon wedge

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms, then flip and cook for another 3 to 4 minutes until cooked through.

  • 4

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.

  • 5

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 6

    Plate the seared salmon alongside the brown rice and steamed 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 paired with nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

456kcal
Protein
44.6g
Fat
18.1g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

0.5 unit Lemon wedge

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms, then flip and cook for another 3 to 4 minutes until cooked through.

  • 4

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.

  • 5

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 6

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