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 over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

Try 7 days free, then $12.99 / mo.

NUTRITION

472kcal
Protein
46.1g
Fat
18.3g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 wedge Lemon

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions or use pre-cooked rice.

  • 2

    Trim the woody ends off the asparagus and steam until tender-crisp, about 4-5 minutes.

  • 3

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

  • 4

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

  • 5

    Place salmon skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 6

    Flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 8

    Garnish with a fresh lemon wedge to add a bright, zesty zing.

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 over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

472kcal
Protein
46.1g
Fat
18.3g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 wedge Lemon

PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions or use pre-cooked rice.

  • 2

    Trim the woody ends off the asparagus and steam until tender-crisp, about 4-5 minutes.

  • 3

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

  • 4

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

  • 5

    Place salmon skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 6

    Flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 8

    Garnish with a fresh lemon wedge to add a bright, zesty zing.