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-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

500kcal
Protein
44.7g
Fat
23g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

2 tsp Avocado Oil

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PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season both sides with 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 skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 4

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

  • 5

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave.

  • 7

    Plate the salmon alongside the rice and asparagus, finishing with a fresh squeeze of 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-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

500kcal
Protein
44.7g
Fat
23g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

2 tsp Avocado Oil

PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season both sides with 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 skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 4

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

  • 5

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave.

  • 7

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