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 over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

503kcal
Protein
44.7g
Fat
26.1g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Fresh Asparagus spears

1/2 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon fillet in the pan, skin-side up, and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.

  • 4

    Carefully flip the salmon and continue cooking for 3 to 4 minutes until the salmon is opaque and flakes easily with a fork.

  • 5

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

  • 6

    Warm the pre-cooked brown rice in a small pot with a splash of water or in the microwave until steaming.

  • 7

    Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle the entire dish with fresh lemon juice 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 over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

503kcal
Protein
44.7g
Fat
26.1g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Fresh Asparagus spears

1/2 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon fillet in the pan, skin-side up, and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.

  • 4

    Carefully flip the salmon and continue cooking for 3 to 4 minutes until the salmon is opaque and flakes easily with a fork.

  • 5

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

  • 6

    Warm the pre-cooked brown rice in a small pot with a splash of water or in the microwave until steaming.

  • 7

    Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle the entire dish with fresh lemon juice before serving.