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

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NUTRITION

467kcal
Protein
46.1g
Fat
17.1g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 tsp Avocado Oil

0.5 medium Lemon

0.25 tsp Sea Salt

0.25 tsp Black Pepper

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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 non-stick skillet over medium-high heat until shimmering

  • 3

    Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crisp

  • 4

    Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through but still moist

  • 5

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

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave

  • 7

    Plate the salmon alongside the rice and asparagus, then finish with a generous 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 wild salmon served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

467kcal
Protein
46.1g
Fat
17.1g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 tsp Avocado Oil

0.5 medium Lemon

0.25 tsp Sea Salt

0.25 tsp Black Pepper

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 non-stick skillet over medium-high heat until shimmering

  • 3

    Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crisp

  • 4

    Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through but still moist

  • 5

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

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave

  • 7

    Plate the salmon alongside the rice and asparagus, then finish with a generous squeeze of fresh lemon juice