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 fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty fresh lemon.

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NUTRITION

494kcal
Protein
54.6g
Fat
16.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 tablespoon Fresh 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 a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 3

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 3 minutes until opaque.

  • 4

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 5 minutes until tender-crisp.

  • 5

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

  • 6

    Plate the salmon alongside the rice and asparagus, drizzling the fresh lemon juice over the fish and vegetables 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 fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty fresh lemon.

NUTRITION

494kcal
Protein
54.6g
Fat
16.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 3 minutes until opaque.

  • 4

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 5 minutes until tender-crisp.

  • 5

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

  • 6

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