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 served over nutty brown rice with tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

507kcal
Protein
44.6g
Fat
17.7g
Carbs
41.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild-Caught Salmon Fillet

0.75 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Avocado Oil

1 Lemon wedge

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PREPARATION

  • 1

    Prepare the brown rice according to package directions until fluffy.

  • 2

    Season the salmon fillet with a pinch of sea salt and cracked black pepper.

  • 3

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

  • 4

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp.

  • 5

    Flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque.

  • 6

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until tender-crisp and bright green.

  • 7

    Serve the salmon over the brown rice with the asparagus on the side, garnished with a fresh lemon wedge.

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 served over nutty brown rice with tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

NUTRITION

507kcal
Protein
44.6g
Fat
17.7g
Carbs
41.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild-Caught Salmon Fillet

0.75 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Avocado Oil

1 Lemon wedge

PREPARATION

  • 1

    Prepare the brown rice according to package directions until fluffy.

  • 2

    Season the salmon fillet with a pinch of sea salt and cracked black pepper.

  • 3

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

  • 4

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp.

  • 5

    Flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque.

  • 6

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until tender-crisp and bright green.

  • 7

    Serve the salmon over the brown rice with the asparagus on the side, garnished with a fresh lemon wedge.