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

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NUTRITION

416kcal
Protein
39.1g
Fat
16.3g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Carefully place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Flip the fillet and continue cooking for 3 to 4 minutes until the salmon is opaque and flakes easily with a fork.

  • 5

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 4 minutes until tender-crisp and bright green.

  • 6

    Serve the seared salmon alongside the steamed asparagus and warm brown rice, garnished with a fresh lemon wedge.

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

NUTRITION

416kcal
Protein
39.1g
Fat
16.3g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Carefully place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Flip the fillet and continue cooking for 3 to 4 minutes until the salmon is opaque and flakes easily with a fork.

  • 5

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 4 minutes until tender-crisp and bright green.

  • 6

    Serve the seared salmon alongside the steamed asparagus and warm brown rice, garnished with a fresh lemon wedge.