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

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NUTRITION

437kcal
Protein
42.6g
Fat
17.2g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-6 minutes until tender-crisp and vibrant green.

  • 3

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

  • 4

    Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until the oil shimmers.

  • 5

    Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

  • 6

    Sear the salmon for 4-5 minutes without moving it to achieve a crisp exterior, then carefully flip and cook for another 2-3 minutes until desired doneness.

  • 7

    Plate the salmon alongside the brown rice and asparagus, finishing with a fresh squeeze of lemon juice if desired.

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

NUTRITION

437kcal
Protein
42.6g
Fat
17.2g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-6 minutes until tender-crisp and vibrant green.

  • 3

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

  • 4

    Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until the oil shimmers.

  • 5

    Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

  • 6

    Sear the salmon for 4-5 minutes without moving it to achieve a crisp exterior, then carefully flip and cook for another 2-3 minutes until desired doneness.

  • 7

    Plate the salmon alongside the brown rice and asparagus, finishing with a fresh squeeze of lemon juice if desired.