Baked 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.

Baked Salmon Fillet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Baked Salmon Fillet with Steamed Asparagus and Brown Rice

Oven-baked salmon seasoned with lemon and dill, served with nutty brown rice and crisp-tender steamed asparagus.

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NUTRITION

462kcal
Protein
42.6g
Fat
17.4g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

0.6 cup cooked Brown Rice

1 cup fresh Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

  • 2

    Place the salmon fillet on the prepared baking sheet and drizzle with half of the olive oil, seasoning with a pinch of sea salt, black pepper, and dried dill.

  • 3

    Bake the salmon for 12 to 15 minutes or until the internal temperature reaches 145°F and the fish flakes easily with a fork.

  • 4

    While the salmon is baking, trim the woody ends off the asparagus and place the spears in a steamer basket over boiling water.

  • 5

    Steam the asparagus for 5 to 7 minutes until it is bright green and crisp-tender.

  • 6

    Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.

  • 7

    Plate the salmon alongside the rice and asparagus, drizzling the remaining olive oil and fresh lemon juice over the vegetables and fish before serving.

Baked 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.

Baked Salmon Fillet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Baked Salmon Fillet with Steamed Asparagus and Brown Rice

Oven-baked salmon seasoned with lemon and dill, served with nutty brown rice and crisp-tender steamed asparagus.

NUTRITION

462kcal
Protein
42.6g
Fat
17.4g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

0.6 cup cooked Brown Rice

1 cup fresh Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

  • 2

    Place the salmon fillet on the prepared baking sheet and drizzle with half of the olive oil, seasoning with a pinch of sea salt, black pepper, and dried dill.

  • 3

    Bake the salmon for 12 to 15 minutes or until the internal temperature reaches 145°F and the fish flakes easily with a fork.

  • 4

    While the salmon is baking, trim the woody ends off the asparagus and place the spears in a steamer basket over boiling water.

  • 5

    Steam the asparagus for 5 to 7 minutes until it is bright green and crisp-tender.

  • 6

    Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.

  • 7

    Plate the salmon alongside the rice and asparagus, drizzling the remaining olive oil and fresh lemon juice over the vegetables and fish before serving.