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 served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

485kcal
Protein
39.9g
Fat
24.3g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus

1 tsp Avocado Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the salmon fillet with salt and pepper

  • 2

    Heat avocado oil in a cast-iron skillet over medium-high heat

  • 3

    Place the salmon skin-side down in the pan and sear until the skin is crisp

  • 4

    Flip the fillet and cook for another few minutes until the center is just opaque

  • 5

    Steam the asparagus spears until they are bright green and tender-crisp

  • 6

    Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus

  • 7

    Drizzle the entire dish with fresh lemon juice and a sprinkle of flaky sea salt

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 served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

485kcal
Protein
39.9g
Fat
24.3g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus

1 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet with salt and pepper

  • 2

    Heat avocado oil in a cast-iron skillet over medium-high heat

  • 3

    Place the salmon skin-side down in the pan and sear until the skin is crisp

  • 4

    Flip the fillet and cook for another few minutes until the center is just opaque

  • 5

    Steam the asparagus spears until they are bright green and tender-crisp

  • 6

    Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus

  • 7

    Drizzle the entire dish with fresh lemon juice and a sprinkle of flaky sea salt