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 asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

503kcal
Protein
44.6g
Fat
23.1g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

2 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque in the center.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 4 to 5 minutes until they are bright green and tender-crisp.

  • 6

    Serve the seared salmon alongside the warm brown rice and steamed asparagus, finishing the dish with a generous squeeze of 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 with nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

503kcal
Protein
44.6g
Fat
23.1g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

2 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque in the center.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 4 to 5 minutes until they are bright green and tender-crisp.

  • 6

    Serve the seared salmon alongside the warm brown rice and steamed asparagus, finishing the dish with a generous squeeze of fresh lemon juice.