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 fillet served alongside nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

492kcal
Protein
42.8g
Fat
17.5g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild-Caught Salmon Fillet

2/3 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 3

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

  • 4

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

  • 5

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.

  • 6

    Serve the seared 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 salmon fillet served alongside nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

492kcal
Protein
42.8g
Fat
17.5g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild-Caught Salmon Fillet

2/3 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 3

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

  • 4

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

  • 5

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.

  • 6

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