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 served with nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

462kcal
Protein
44.9g
Fat
18.2g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces wild-caught Salmon Fillet

1/2 cup cooked Brown Rice

1 cup fresh Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1/2 fresh Lemon

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.

  • 2

    Trim the tough, woody ends off the asparagus spears and place them in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.

  • 7

    Transfer the salmon to a plate alongside the brown rice and steamed asparagus, then squeeze the fresh lemon over the fish and vegetables just 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 salmon served with nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

462kcal
Protein
44.9g
Fat
18.2g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces wild-caught Salmon Fillet

1/2 cup cooked Brown Rice

1 cup fresh Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1/2 fresh Lemon

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.

  • 2

    Trim the tough, woody ends off the asparagus spears and place them in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.

  • 7

    Transfer the salmon to a plate alongside the brown rice and steamed asparagus, then squeeze the fresh lemon over the fish and vegetables just before serving.