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

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NUTRITION

456kcal
Protein
44.6g
Fat
18.1g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

1/2 cup cooked Brown Rice

1 cup steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

Sea salt and black pepper to taste

1 wedge Fresh Lemon

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes until a golden crust forms.

  • 4

    Flip the fillet and cook for another 3 to 4 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

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

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy.

  • 7

    Plate the salmon alongside the rice and asparagus, then squeeze the fresh lemon wedge over the fish before serving.

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

NUTRITION

456kcal
Protein
44.6g
Fat
18.1g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

1/2 cup cooked Brown Rice

1 cup steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

Sea salt and black pepper to taste

1 wedge Fresh Lemon

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes until a golden crust forms.

  • 4

    Flip the fillet and cook for another 3 to 4 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

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

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy.

  • 7

    Plate the salmon alongside the rice and asparagus, then squeeze the fresh lemon wedge over the fish before serving.