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 steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

504kcal
Protein
43.7g
Fat
22.9g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1.5 cups Fresh Asparagus spears

1/2 tsp Avocado Oil

1/2 Lemon (for garnish)

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 4

    Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 4-5 minutes until tender-crisp and bright green.

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, finishing the dish with a fresh squeeze of lemon juice.

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 steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

504kcal
Protein
43.7g
Fat
22.9g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1.5 cups Fresh Asparagus spears

1/2 tsp Avocado Oil

1/2 Lemon (for garnish)

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 4

    Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 4-5 minutes until tender-crisp and bright green.

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, finishing the dish with a fresh squeeze of lemon juice.