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

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NUTRITION

509kcal
Protein
40.7g
Fat
28.3g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/3 cup cooked Brown Rice

1.5 cups Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly 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 pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until it reaches your preferred level of doneness.

  • 5

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

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 8

    Drizzle the fresh lemon juice over the salmon and vegetables just 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 over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

509kcal
Protein
40.7g
Fat
28.3g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/3 cup cooked Brown Rice

1.5 cups Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly 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 pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until it reaches your preferred level of doneness.

  • 5

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

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 8

    Drizzle the fresh lemon juice over the salmon and vegetables just before serving.