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 wild salmon served with nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

474kcal
Protein
45.3g
Fat
18.4g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until bright green and tender-crisp.

  • 6

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

  • 7

    Plate the seared salmon alongside the brown rice and steamed asparagus, then drizzle everything with fresh lemon juice and a final sprinkle of flaky sea salt.

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 wild salmon served with nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

474kcal
Protein
45.3g
Fat
18.4g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until bright green and tender-crisp.

  • 6

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

  • 7

    Plate the seared salmon alongside the brown rice and steamed asparagus, then drizzle everything with fresh lemon juice and a final sprinkle of flaky sea salt.