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 fluffy brown rice with tender steamed asparagus, finished with a squeeze of lemon for a bright, zesty finish.

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NUTRITION

419kcal
Protein
44.5g
Fat
14.1g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice.

  • 2

    Trim the woody ends off the asparagus and steam until tender-crisp, about 4-5 minutes.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the salmon and cook for another 2-3 minutes until desired doneness is reached.

  • 7

    Plate the salmon alongside the rice and asparagus, drizzling the fresh lemon juice over the fish and vegetables.

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 fluffy brown rice with tender steamed asparagus, finished with a squeeze of lemon for a bright, zesty finish.

NUTRITION

419kcal
Protein
44.5g
Fat
14.1g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice.

  • 2

    Trim the woody ends off the asparagus and steam until tender-crisp, about 4-5 minutes.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the salmon and cook for another 2-3 minutes until desired doneness is reached.

  • 7

    Plate the salmon alongside the rice and asparagus, drizzling the fresh lemon juice over the fish and vegetables.