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

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NUTRITION

460kcal
Protein
44.9g
Fat
18.2g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice.

  • 2

    Trim the woody ends off the asparagus and steam until tender-crisp, about 4-5 minutes.

  • 3

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

  • 4

    Heat avocado oil in a cast-iron skillet over medium-high heat.

  • 5

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

  • 6

    Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through but still moist.

  • 7

    Plate the salmon alongside the brown rice and asparagus, drizzling everything with fresh 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 wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

460kcal
Protein
44.9g
Fat
18.2g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice.

  • 2

    Trim the woody ends off the asparagus and steam until tender-crisp, about 4-5 minutes.

  • 3

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

  • 4

    Heat avocado oil in a cast-iron skillet over medium-high heat.

  • 5

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

  • 6

    Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through but still moist.

  • 7

    Plate the salmon alongside the brown rice and asparagus, drizzling everything with fresh lemon juice.