Seared Salmon Filet 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 Filet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Brown Rice

Pan-seared wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

468kcal
Protein
44.9g
Fat
17.5g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

  • 6

    Serve the seared salmon over a bed of warm brown rice with the steamed asparagus on the side.

  • 7

    Finish the dish with a fresh squeeze of lemon juice for a bright, citrusy pop.

Seared Salmon Filet 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 Filet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Brown Rice

Pan-seared wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

468kcal
Protein
44.9g
Fat
17.5g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

  • 6

    Serve the seared salmon over a bed of warm brown rice with the steamed asparagus on the side.

  • 7

    Finish the dish with a fresh squeeze of lemon juice for a bright, citrusy pop.