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 wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, citrusy zing.

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NUTRITION

467kcal
Protein
44.8g
Fat
18.6g
Carbs
29.3g

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 Lemon Juice

Pinch of sea salt and garlic powder

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PREPARATION

  • 1

    Pat the salmon filet dry with a paper towel and season both sides with sea salt and garlic powder.

  • 2

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

  • 3

    Place the salmon in the pan, flesh-side down, and sear for 4 minutes until a golden crust forms.

  • 4

    Flip the salmon and continue cooking for 3 to 4 minutes until the internal temperature reaches 145°F.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and asparagus, drizzling the fresh lemon juice over the fish and vegetables just 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 wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, citrusy zing.

NUTRITION

467kcal
Protein
44.8g
Fat
18.6g
Carbs
29.3g

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 Lemon Juice

Pinch of sea salt and garlic powder

PREPARATION

  • 1

    Pat the salmon filet dry with a paper towel and season both sides with sea salt and garlic powder.

  • 2

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

  • 3

    Place the salmon in the pan, flesh-side down, and sear for 4 minutes until a golden crust forms.

  • 4

    Flip the salmon and continue cooking for 3 to 4 minutes until the internal temperature reaches 145°F.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and asparagus, drizzling the fresh lemon juice over the fish and vegetables just before serving.