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 sockeye salmon paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty touch.

Try 7 days free, then $12.99 / mo.

NUTRITION

430kcal
Protein
46.1g
Fat
14g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Wild Sockeye Salmon

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides lightly 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 in the skillet, skin-side down, and sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just cooked through and flakes easily.

  • 5

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

  • 6

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

  • 7

    Plate the brown rice and steamed asparagus alongside the seared salmon.

  • 8

    Drizzle the fresh lemon juice over the salmon 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 wild sockeye salmon paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

430kcal
Protein
46.1g
Fat
14g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Wild Sockeye Salmon

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides lightly 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 in the skillet, skin-side down, and sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just cooked through and flakes easily.

  • 5

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

  • 6

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

  • 7

    Plate the brown rice and steamed asparagus alongside the seared salmon.

  • 8

    Drizzle the fresh lemon juice over the salmon and vegetables just before serving.