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 with crispy skin served over nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon.

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NUTRITION

466kcal
Protein
41.6g
Fat
23.4g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/3 cup cooked Brown Rice

1 cup Asparagus

1/2 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Cook the brown rice according to package instructions until tender.

  • 2

    Season the salmon fillet with a pinch of salt and black pepper.

  • 3

    Heat avocado oil in a non-stick skillet over medium-high heat.

  • 4

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

  • 5

    Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily.

  • 6

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are tender-crisp and bright green.

  • 7

    Plate the seared salmon alongside the brown rice and steamed asparagus, then finish 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 salmon with crispy skin served over nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon.

NUTRITION

466kcal
Protein
41.6g
Fat
23.4g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/3 cup cooked Brown Rice

1 cup Asparagus

1/2 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Cook the brown rice according to package instructions until tender.

  • 2

    Season the salmon fillet with a pinch of salt and black pepper.

  • 3

    Heat avocado oil in a non-stick skillet over medium-high heat.

  • 4

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

  • 5

    Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily.

  • 6

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are tender-crisp and bright green.

  • 7

    Plate the seared salmon alongside the brown rice and steamed asparagus, then finish with a fresh squeeze of lemon juice.