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

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NUTRITION

486kcal
Protein
41.8g
Fat
25.4g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/3 cup cooked Brown Rice

150 grams Asparagus spears

1/2 Lemon for juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Season the salmon fillet with sea salt and black pepper on both sides.

  • 2

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 3

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3 minutes until medium-rare.

  • 4

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

  • 5

    Warm the pre-cooked brown rice in a small bowl.

  • 6

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 7

    Finish the dish with a generous squeeze of fresh lemon juice over the salmon and greens.

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

NUTRITION

486kcal
Protein
41.8g
Fat
25.4g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/3 cup cooked Brown Rice

150 grams Asparagus spears

1/2 Lemon for juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Season the salmon fillet with sea salt and black pepper on both sides.

  • 2

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 3

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3 minutes until medium-rare.

  • 4

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

  • 5

    Warm the pre-cooked brown rice in a small bowl.

  • 6

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 7

    Finish the dish with a generous squeeze of fresh lemon juice over the salmon and greens.