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

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NUTRITION

499kcal
Protein
43.1g
Fat
25.6g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1/3 cup Cooked Brown Rice

1.5 cups Asparagus

1 tsp Avocado Oil

1/2 Lemon

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of 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 golden and crisp.

  • 4

    Flip the fillet carefully and cook for another 2-3 minutes until the salmon is just cooked through.

  • 5

    While the salmon sears, steam the asparagus spears over boiling water 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 until steaming.

  • 7

    Plate the salmon alongside the rice and asparagus, then squeeze the fresh lemon juice over the fish for a bright, zesty finish.

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

NUTRITION

499kcal
Protein
43.1g
Fat
25.6g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1/3 cup Cooked Brown Rice

1.5 cups Asparagus

1 tsp Avocado Oil

1/2 Lemon

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of 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 golden and crisp.

  • 4

    Flip the fillet carefully and cook for another 2-3 minutes until the salmon is just cooked through.

  • 5

    While the salmon sears, steam the asparagus spears over boiling water 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 until steaming.

  • 7

    Plate the salmon alongside the rice and asparagus, then squeeze the fresh lemon juice over the fish for a bright, zesty finish.