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 sockeye salmon served over nutty brown rice with a side of tender-crisp steamed asparagus and a bright squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

457kcal
Protein
44.5g
Fat
17.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Olive Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the asparagus and trim away the woody ends.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Carefully flip the salmon and continue cooking for another 2 to 3 minutes until the fish is opaque and flakes easily.

  • 6

    While the salmon is searing, steam the asparagus for 3 to 5 minutes until it is bright green and tender-crisp.

  • 7

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

  • 8

    Plate the salmon over the brown rice with the asparagus on the side, 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 sockeye salmon served over nutty brown rice with a side of tender-crisp steamed asparagus and a bright squeeze of lemon.

NUTRITION

457kcal
Protein
44.5g
Fat
17.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Rinse the asparagus and trim away the woody ends.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Carefully flip the salmon and continue cooking for another 2 to 3 minutes until the fish is opaque and flakes easily.

  • 6

    While the salmon is searing, steam the asparagus for 3 to 5 minutes until it is bright green and tender-crisp.

  • 7

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

  • 8

    Plate the salmon over the brown rice with the asparagus on the side, finishing the dish with a fresh squeeze of lemon juice.