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 over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

466kcal
Protein
43.5g
Fat
18.9g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1/4 cup Brown Rice (cooked)

1 cup Asparagus spears

1/2 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet generously with sea salt and cracked black pepper.

  • 2

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

  • 3

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

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the center is just opaque and flakes easily.

  • 5

    While the salmon is searing, steam the asparagus spears in a steamer basket for 3 to 5 minutes until they are bright green and tender-crisp.

  • 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 entire dish with a fresh squeeze of 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 over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

466kcal
Protein
43.5g
Fat
18.9g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1/4 cup Brown Rice (cooked)

1 cup Asparagus spears

1/2 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet generously with sea salt and cracked black pepper.

  • 2

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

  • 3

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

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the center is just opaque and flakes easily.

  • 5

    While the salmon is searing, steam the asparagus spears in a steamer basket for 3 to 5 minutes until they are bright green and tender-crisp.

  • 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 entire dish with a fresh squeeze of lemon juice.