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 nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

551kcal
Protein
49.6g
Fat
15.2g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild-Caught Salmon Fillet

1 cup Cooked Brown Rice

1 cup Asparagus spears

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and steam until tender-crisp, about four to five minutes.

  • 3

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

  • 4

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

  • 5

    Sear the salmon for four to five minutes per side until the fish is opaque and flakes easily with a fork.

  • 6

    Arrange the seared salmon, brown rice, and steamed asparagus on a plate and drizzle with 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 nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

551kcal
Protein
49.6g
Fat
15.2g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild-Caught Salmon Fillet

1 cup Cooked Brown Rice

1 cup Asparagus spears

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and steam until tender-crisp, about four to five minutes.

  • 3

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

  • 4

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

  • 5

    Sear the salmon for four to five minutes per side until the fish is opaque and flakes easily with a fork.

  • 6

    Arrange the seared salmon, brown rice, and steamed asparagus on a plate and drizzle with fresh lemon juice.