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

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NUTRITION

443kcal
Protein
44.7g
Fat
16g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

0.5 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season 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 crispy.

  • 4

    Flip the salmon carefully and cook for another 2-3 minutes until the flesh is opaque and flaky.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until tender-crisp and vibrant green.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave and fluff with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, drizzling the fresh lemon juice over the fish and vegetables.

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

NUTRITION

443kcal
Protein
44.7g
Fat
16g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

0.5 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season 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 crispy.

  • 4

    Flip the salmon carefully and cook for another 2-3 minutes until the flesh is opaque and flaky.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until tender-crisp and vibrant green.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave and fluff with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, drizzling the fresh lemon juice over the fish and vegetables.