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

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NUTRITION

461kcal
Protein
44.7g
Fat
18.2g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until just tender and bright green.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.

  • 4

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

  • 5

    Place the salmon in the pan and sear for 4-5 minutes on the first side until a golden crust forms.

  • 6

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

  • 7

    Serve the salmon over the brown rice with the steamed asparagus on the side, drizzled 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 wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

461kcal
Protein
44.7g
Fat
18.2g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until just tender and bright green.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.

  • 4

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

  • 5

    Place the salmon in the pan and sear for 4-5 minutes on the first side until a golden crust forms.

  • 6

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

  • 7

    Serve the salmon over the brown rice with the steamed asparagus on the side, drizzled with fresh lemon juice.