Seared Salmon Filet 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 Filet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Brown Rice

Pan-seared salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

459kcal
Protein
44.8g
Fat
18.1g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Pat the salmon dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Flip the salmon carefully and cook for an additional 2 to 3 minutes or until it reaches your desired level of doneness.

  • 5

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

  • 6

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

  • 7

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

Seared Salmon Filet 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 Filet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Brown Rice

Pan-seared salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

459kcal
Protein
44.8g
Fat
18.1g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Pat the salmon dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Flip the salmon carefully and cook for an additional 2 to 3 minutes or until it reaches your desired level of doneness.

  • 5

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

  • 6

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

  • 7

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