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 a side of steamed asparagus and a squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

475kcal
Protein
46.9g
Fat
14.5g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

0.75 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 4 to 5 minutes until they are tender-crisp.

  • 6

    Fluff the warm brown rice with a fork and serve the salmon on top with the asparagus on the side and 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 wild salmon served over nutty brown rice with a side of steamed asparagus and a squeeze of zesty lemon.

NUTRITION

475kcal
Protein
46.9g
Fat
14.5g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

0.75 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 4 to 5 minutes until they are tender-crisp.

  • 6

    Fluff the warm brown rice with a fork and serve the salmon on top with the asparagus on the side and a fresh squeeze of lemon juice.