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 paired with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

498kcal
Protein
41.2g
Fat
24.8g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 wedge Fresh Lemon

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PREPARATION

  • 1

    Season the salmon fillet on both sides with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.

  • 4

    Carefully flip the fillet and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until they are bright green and tender-crisp.

  • 6

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

  • 7

    Plate the crispy salmon alongside the brown rice and steamed asparagus, finishing the dish with a 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 salmon fillet paired with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

498kcal
Protein
41.2g
Fat
24.8g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 wedge Fresh Lemon

PREPARATION

  • 1

    Season the salmon fillet on both sides with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.

  • 4

    Carefully flip the fillet and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until they are bright green and tender-crisp.

  • 6

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

  • 7

    Plate the crispy salmon alongside the brown rice and steamed asparagus, finishing the dish with a squeeze of fresh lemon juice.