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 alongside fluffy brown rice and tender steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

315kcal
Protein
30.5g
Fat
11.6g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Wild Atlantic Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Asparagus Spears

1/2 tsp Avocado Oil

1 tsp Fresh Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque throughout.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are tender yet vibrant green.

  • 6

    Plate the seared salmon with the warm brown rice and steamed asparagus.

  • 7

    Drizzle fresh lemon juice over the fish and vegetables 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 alongside fluffy brown rice and tender steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

315kcal
Protein
30.5g
Fat
11.6g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Wild Atlantic Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Asparagus Spears

1/2 tsp Avocado Oil

1 tsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque throughout.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are tender yet vibrant green.

  • 6

    Plate the seared salmon with the warm brown rice and steamed asparagus.

  • 7

    Drizzle fresh lemon juice over the fish and vegetables before serving.