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 sockeye salmon served over a bed of nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon.

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NUTRITION

344kcal
Protein
34.2g
Fat
12.9g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 ounces Sockeye Salmon Fillet

1/3 cup cooked Brown Rice

100 grams Asparagus spears

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Heat a high-quality non-stick skillet over medium-high heat.

  • 2

    Season the salmon fillet with a pinch of sea salt and cracked black pepper.

  • 3

    Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden and the center is just opaque.

  • 4

    Steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.

  • 5

    Warm the pre-cooked brown rice and place it on the center of a plate.

  • 6

    Arrange the seared salmon and steamed asparagus over the rice and finish with a fresh squeeze of 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 sockeye salmon served over a bed of nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon.

NUTRITION

344kcal
Protein
34.2g
Fat
12.9g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 ounces Sockeye Salmon Fillet

1/3 cup cooked Brown Rice

100 grams Asparagus spears

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Heat a high-quality non-stick skillet over medium-high heat.

  • 2

    Season the salmon fillet with a pinch of sea salt and cracked black pepper.

  • 3

    Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden and the center is just opaque.

  • 4

    Steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.

  • 5

    Warm the pre-cooked brown rice and place it on the center of a plate.

  • 6

    Arrange the seared salmon and steamed asparagus over the rice and finish with a fresh squeeze of lemon juice.