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 salmon fillet served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of vibrant fresh lemon.

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NUTRITION

484kcal
Protein
45.6g
Fat
17.8g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup Brown Rice

1.5 cups Asparagus

1 teaspoon Avocado Oil

1 wedge Lemon

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season 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 four to five minutes until the skin is golden and crisp.

  • 4

    Carefully flip the fillet and cook for an additional two to three minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for three to four minutes until tender-crisp.

  • 6

    Plate the seared salmon alongside the cooked brown rice and steamed asparagus.

  • 7

    Garnish with a fresh lemon wedge to add a bright, acidic finish to the dish.

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 salmon fillet served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of vibrant fresh lemon.

NUTRITION

484kcal
Protein
45.6g
Fat
17.8g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup Brown Rice

1.5 cups Asparagus

1 teaspoon Avocado Oil

1 wedge Lemon

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season 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 four to five minutes until the skin is golden and crisp.

  • 4

    Carefully flip the fillet and cook for an additional two to three minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for three to four minutes until tender-crisp.

  • 6

    Plate the seared salmon alongside the cooked brown rice and steamed asparagus.

  • 7

    Garnish with a fresh lemon wedge to add a bright, acidic finish to the dish.