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 steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

463kcal
Protein
44.5g
Fat
18.3g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet 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 non-stick skillet over medium-high heat until shimmering.

  • 3

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

  • 4

    Flip the salmon carefully and cook for another 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 4-5 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 rice and asparagus, then drizzle the entire dish 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 wild salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

463kcal
Protein
44.5g
Fat
18.3g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet 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 non-stick skillet over medium-high heat until shimmering.

  • 3

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

  • 4

    Flip the salmon carefully and cook for another 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 4-5 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 rice and asparagus, then drizzle the entire dish with fresh lemon juice before serving.