Seared Salmon Filet 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 Filet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Brown Rice

Pan-seared salmon served with steamed asparagus and brown rice, featuring a perfectly golden crispy skin.

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NUTRITION

420kcal
Protein
39.2g
Fat
16.4g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package directions and set aside.

  • 2

    Trim the woody ends from the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Carefully flip the fillet and cook for an additional 2-3 minutes until the fish flakes easily with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, finishing the dish with a bright squeeze of lemon juice.

Seared Salmon Filet 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 Filet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Brown Rice

Pan-seared salmon served with steamed asparagus and brown rice, featuring a perfectly golden crispy skin.

NUTRITION

420kcal
Protein
39.2g
Fat
16.4g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package directions and set aside.

  • 2

    Trim the woody ends from the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Carefully flip the fillet and cook for an additional 2-3 minutes until the fish flakes easily with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, finishing the dish with a bright squeeze of lemon juice.