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 and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

543kcal
Protein
61.7g
Fat
19g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

10 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crisp.

  • 3

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 4

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are tender yet vibrant green.

  • 5

    Reheat the pre-cooked brown rice if necessary.

  • 6

    Plate the brown rice and asparagus, top with the seared salmon, and 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 wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

543kcal
Protein
61.7g
Fat
19g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

10 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crisp.

  • 3

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 4

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are tender yet vibrant green.

  • 5

    Reheat the pre-cooked brown rice if necessary.

  • 6

    Plate the brown rice and asparagus, top with the seared salmon, and drizzle with fresh lemon juice.