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

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NUTRITION

499kcal
Protein
47.5g
Fat
21.2g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7.4 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1.5 teaspoons Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package directions until it is fluffy and tender.

  • 2

    Trim the woody ends off the asparagus spears and steam them for 4-5 minutes until they are vibrant green and tender-crisp.

  • 3

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

  • 4

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

  • 5

    Carefully place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crisp.

  • 6

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.

  • 7

    Plate the salmon over the warm brown rice with the steamed asparagus on the side, then drizzle the fresh lemon juice over the entire dish 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 over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

499kcal
Protein
47.5g
Fat
21.2g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7.4 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1.5 teaspoons Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package directions until it is fluffy and tender.

  • 2

    Trim the woody ends off the asparagus spears and steam them for 4-5 minutes until they are vibrant green and tender-crisp.

  • 3

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

  • 4

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

  • 5

    Carefully place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crisp.

  • 6

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.

  • 7

    Plate the salmon over the warm brown rice with the steamed asparagus on the side, then drizzle the fresh lemon juice over the entire dish before serving.