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

Try 7 days free, then $12.99 / mo.

NUTRITION

460kcal
Protein
44.6g
Fat
18g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season 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 the oil is shimmering.

  • 3

    Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, then drizzle everything with fresh lemon juice before serving.

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

NUTRITION

460kcal
Protein
44.6g
Fat
18g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season 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 the oil is shimmering.

  • 3

    Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, then drizzle everything with fresh lemon juice before serving.