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 brown rice and steamed asparagus, featuring a perfectly golden and crisp skin.

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NUTRITION

459kcal
Protein
46.8g
Fat
16.6g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6.8 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus Spears

1.5 teaspoons Avocado Oil

1 Fresh Lemon Wedge

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PREPARATION

  • 1

    Rinse the brown rice under cold water and cook according to package instructions until tender.

  • 2

    Trim the woody ends off the asparagus and steam over simmering water for five minutes until vibrant green.

  • 3

    Pat the salmon fillet 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.

  • 5

    Place the salmon skin-side down in the hot pan and sear for four minutes until the skin is perfectly crisp.

  • 6

    Flip the fillet and cook for another three minutes or until the internal temperature reaches 145 degrees.

  • 7

    Plate the salmon alongside the rice and asparagus and serve with a fresh lemon wedge.

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 brown rice and steamed asparagus, featuring a perfectly golden and crisp skin.

NUTRITION

459kcal
Protein
46.8g
Fat
16.6g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6.8 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus Spears

1.5 teaspoons Avocado Oil

1 Fresh Lemon Wedge

PREPARATION

  • 1

    Rinse the brown rice under cold water and cook according to package instructions until tender.

  • 2

    Trim the woody ends off the asparagus and steam over simmering water for five minutes until vibrant green.

  • 3

    Pat the salmon fillet 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.

  • 5

    Place the salmon skin-side down in the hot pan and sear for four minutes until the skin is perfectly crisp.

  • 6

    Flip the fillet and cook for another three minutes or until the internal temperature reaches 145 degrees.

  • 7

    Plate the salmon alongside the rice and asparagus and serve with a fresh lemon wedge.