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 fillet served with nutty brown rice and steamed asparagus, topped with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

453kcal
Protein
43.4g
Fat
17.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon fresh Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet 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 skin-side down in the hot pan and sear until the skin is golden and crisp.

  • 4

    Flip the fillet carefully and cook until the salmon is opaque and flakes easily with a fork.

  • 5

    Steam the asparagus spears over boiling water until tender-crisp and vibrant green.

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, finishing the dish with a squeeze of fresh lemon juice.

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 fillet served with nutty brown rice and steamed asparagus, topped with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

453kcal
Protein
43.4g
Fat
17.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet 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 skin-side down in the hot pan and sear until the skin is golden and crisp.

  • 4

    Flip the fillet carefully and cook until the salmon is opaque and flakes easily with a fork.

  • 5

    Steam the asparagus spears over boiling water until tender-crisp and vibrant green.

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, finishing the dish with a squeeze of fresh lemon juice.