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 over nutty brown rice with tender-crisp asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

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NUTRITION

461kcal
Protein
45.7g
Fat
18.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions using water or vegetable broth for extra flavor.

  • 2

    Season the salmon fillet with sea salt and black pepper on both sides.

  • 3

    Heat avocado oil in a stainless steel or cast iron 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 and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 6

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until bright green and tender-crisp.

  • 7

    Plate the brown rice and top with the seared salmon, serving the asparagus on the side with a fresh lemon squeeze.

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 over nutty brown rice with tender-crisp asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

NUTRITION

461kcal
Protein
45.7g
Fat
18.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions using water or vegetable broth for extra flavor.

  • 2

    Season the salmon fillet with sea salt and black pepper on both sides.

  • 3

    Heat avocado oil in a stainless steel or cast iron 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 and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 6

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until bright green and tender-crisp.

  • 7

    Plate the brown rice and top with the seared salmon, serving the asparagus on the side with a fresh lemon squeeze.