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 steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

460kcal
Protein
44.9g
Fat
18.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat

  • 3

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp

  • 4

    Flip the fillet and cook for an additional 2 to 3 minutes until the center is just opaque

  • 5

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp

  • 6

    Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus

  • 7

    Squeeze fresh lemon juice over the entire dish 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 wild salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

460kcal
Protein
44.9g
Fat
18.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat

  • 3

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp

  • 4

    Flip the fillet and cook for an additional 2 to 3 minutes until the center is just opaque

  • 5

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp

  • 6

    Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus

  • 7

    Squeeze fresh lemon juice over the entire dish before serving