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

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NUTRITION

472kcal
Protein
45.8g
Fat
18.3g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

0.5 fresh Lemon

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides 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 until shimmering.

  • 3

    Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact.

  • 4

    Sear the salmon for 4 to 5 minutes until the skin is crispy and golden.

  • 5

    Flip the fillet carefully and cook for an additional 3 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

  • 6

    While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

  • 7

    Warm the pre-cooked brown rice in a small pot with a tablespoon of water to maintain moisture.

  • 8

    Serve the crispy salmon over the brown rice with the steamed asparagus on the side, finishing the dish with a generous squeeze of 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 a bed of nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

472kcal
Protein
45.8g
Fat
18.3g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

0.5 fresh Lemon

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides 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 until shimmering.

  • 3

    Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact.

  • 4

    Sear the salmon for 4 to 5 minutes until the skin is crispy and golden.

  • 5

    Flip the fillet carefully and cook for an additional 3 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

  • 6

    While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

  • 7

    Warm the pre-cooked brown rice in a small pot with a tablespoon of water to maintain moisture.

  • 8

    Serve the crispy salmon over the brown rice with the steamed asparagus on the side, finishing the dish with a generous squeeze of fresh lemon juice.