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 asparagus, finished with a squeeze of fresh lemon and a touch of roasted garlic.

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NUTRITION

478kcal
Protein
43g
Fat
18g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

2/3 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

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PREPARATION

  • 1

    Cook the brown rice according to package instructions until tender and fluffy.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 3 to 5 minutes until tender-crisp.

  • 3

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

  • 4

    Season the salmon fillet with a pinch of sea salt and black pepper then place skin-side down in the pan.

  • 5

    Sear the salmon for 4 to 5 minutes per side until the edges are golden and the center is just opaque.

  • 6

    Plate the salmon alongside the rice and asparagus then finish with a fresh squeeze of 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 asparagus, finished with a squeeze of fresh lemon and a touch of roasted garlic.

NUTRITION

478kcal
Protein
43g
Fat
18g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

2/3 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

PREPARATION

  • 1

    Cook the brown rice according to package instructions until tender and fluffy.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 3 to 5 minutes until tender-crisp.

  • 3

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

  • 4

    Season the salmon fillet with a pinch of sea salt and black pepper then place skin-side down in the pan.

  • 5

    Sear the salmon for 4 to 5 minutes per side until the edges are golden and the center is just opaque.

  • 6

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