Seared Salmon Filet 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 Filet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Brown Rice

Wild-caught salmon pan-seared until golden, served with fiber-rich brown rice and steamed asparagus with a bright squeeze of zesty lemon.

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NUTRITION

477kcal
Protein
40.3g
Fat
19.5g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild-Caught Salmon Filet

1/3 cup Cooked Brown Rice

1.5 cups Fresh Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

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PREPARATION

  • 1

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

  • 2

    Heat the extra virgin olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact, searing for 4-5 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit and it flakes easily with a fork.

  • 5

    While the salmon sears, place the asparagus spears in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and vibrant green.

  • 6

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

  • 7

    Arrange the seared salmon, steamed asparagus, and brown rice on a plate, finishing the dish with a fresh squeeze of lemon juice over the fish and vegetables.

Seared Salmon Filet 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 Filet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Brown Rice

Wild-caught salmon pan-seared until golden, served with fiber-rich brown rice and steamed asparagus with a bright squeeze of zesty lemon.

NUTRITION

477kcal
Protein
40.3g
Fat
19.5g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild-Caught Salmon Filet

1/3 cup Cooked Brown Rice

1.5 cups Fresh Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

PREPARATION

  • 1

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

  • 2

    Heat the extra virgin olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact, searing for 4-5 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit and it flakes easily with a fork.

  • 5

    While the salmon sears, place the asparagus spears in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and vibrant green.

  • 6

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

  • 7

    Arrange the seared salmon, steamed asparagus, and brown rice on a plate, finishing the dish with a fresh squeeze of lemon juice over the fish and vegetables.