Seared Salmon Fillet with Steamed Asparagus and Herbed 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 Herbed Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Herbed Brown Rice

Pan-seared salmon fillet served with tender steamed asparagus and fluffy herbed brown rice, finished with a squeeze of bright, zesty lemon.

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NUTRITION

508kcal
Protein
44.3g
Fat
17.8g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

3/4 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Parsley

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PREPARATION

  • 1

    Season the salmon fillet with salt, pepper, and half of the dried parsley.

  • 2

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

  • 3

    Place the salmon in the pan and sear for 4-5 minutes per side until the skin is crisp and the flesh is opaque.

  • 4

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for about 5 minutes until tender-crisp.

  • 5

    Reheat the cooked brown rice and toss it with the remaining dried parsley and a splash of lemon juice.

  • 6

    Plate the salmon alongside the rice and asparagus, finishing the dish with the remaining squeeze of fresh lemon juice.

Seared Salmon Fillet with Steamed Asparagus and Herbed 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 Herbed Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Herbed Brown Rice

Pan-seared salmon fillet served with tender steamed asparagus and fluffy herbed brown rice, finished with a squeeze of bright, zesty lemon.

NUTRITION

508kcal
Protein
44.3g
Fat
17.8g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

3/4 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Parsley

PREPARATION

  • 1

    Season the salmon fillet with salt, pepper, and half of the dried parsley.

  • 2

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

  • 3

    Place the salmon in the pan and sear for 4-5 minutes per side until the skin is crisp and the flesh is opaque.

  • 4

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for about 5 minutes until tender-crisp.

  • 5

    Reheat the cooked brown rice and toss it with the remaining dried parsley and a splash of lemon juice.

  • 6

    Plate the salmon alongside the rice and asparagus, finishing the dish with the remaining squeeze of fresh lemon juice.