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 with nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

463kcal
Protein
45.2g
Fat
18.2g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-Caught Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

2 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.

  • 2

    Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.

  • 3

    Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure a crisp exterior.

  • 6

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and reaches your desired doneness.

  • 7

    Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle everything with fresh lemon juice 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 salmon served with nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

463kcal
Protein
45.2g
Fat
18.2g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-Caught Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

2 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.

  • 2

    Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.

  • 3

    Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure a crisp exterior.

  • 6

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and reaches your desired doneness.

  • 7

    Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle everything with fresh lemon juice before serving.