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 fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

464kcal
Protein
44.4g
Fat
18.4g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

0.6 cup Cooked Brown Rice

1 cup Fresh Asparagus Spears

1 teaspoon Avocado Oil

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PREPARATION

  • 1

    Prepare the brown rice according to package directions until light and fluffy.

  • 2

    Set up a steamer basket over boiling water and steam the asparagus for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flaky.

  • 7

    Serve the seared salmon alongside the rice and asparagus, finishing with a fresh squeeze of lemon.

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 fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

464kcal
Protein
44.4g
Fat
18.4g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

0.6 cup Cooked Brown Rice

1 cup Fresh Asparagus Spears

1 teaspoon Avocado Oil

PREPARATION

  • 1

    Prepare the brown rice according to package directions until light and fluffy.

  • 2

    Set up a steamer basket over boiling water and steam the asparagus for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flaky.

  • 7

    Serve the seared salmon alongside the rice and asparagus, finishing with a fresh squeeze of lemon.