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 bright lemon.

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NUTRITION

464kcal
Protein
44.9g
Fat
18.1g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Season the salmon fillet with sea salt, black pepper, and minced garlic.

  • 2

    Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat.

  • 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 and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket for 4-5 minutes until tender-crisp.

  • 6

    Warm the cooked brown rice and fluff with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, drizzling everything with fresh 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 salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright lemon.

NUTRITION

464kcal
Protein
44.9g
Fat
18.1g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Season the salmon fillet with sea salt, black pepper, and minced garlic.

  • 2

    Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat.

  • 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 and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket for 4-5 minutes until tender-crisp.

  • 6

    Warm the cooked brown rice and fluff with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, drizzling everything with fresh lemon juice.