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 salmon served over nutty brown rice with tender-crisp asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

472kcal
Protein
45.1g
Fat
18.3g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet 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 heavy-bottomed skillet over medium-high heat until shimmering.

  • 3

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

  • 4

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

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.

  • 6

    Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus.

  • 7

    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 salmon served over nutty brown rice with tender-crisp asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

472kcal
Protein
45.1g
Fat
18.3g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet 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 heavy-bottomed skillet over medium-high heat until shimmering.

  • 3

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

  • 4

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

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.

  • 6

    Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus.

  • 7

    Drizzle the entire dish with fresh lemon juice before serving.