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

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NUTRITION

437kcal
Protein
33.7g
Fat
20.9g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet 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.

  • 3

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

  • 4

    Flip the fillet and cook for another 2 to 3 minutes until the salmon is just cooked through.

  • 5

    While the salmon cooks, steam the asparagus spears for 4 to 5 minutes until they are bright green and tender-crisp.

  • 6

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

  • 7

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

NUTRITION

437kcal
Protein
33.7g
Fat
20.9g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet 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.

  • 3

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

  • 4

    Flip the fillet and cook for another 2 to 3 minutes until the salmon is just cooked through.

  • 5

    While the salmon cooks, steam the asparagus spears for 4 to 5 minutes until they are bright green and tender-crisp.

  • 6

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

  • 7

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