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 salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

461kcal
Protein
43g
Fat
16.7g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

0.6 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-6 minutes until tender-crisp.

  • 3

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

  • 4

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 5

    Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.

  • 6

    Carefully flip the fillet and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 8

    Drizzle the entire dish with fresh lemon juice 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 salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

461kcal
Protein
43g
Fat
16.7g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

0.6 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-6 minutes until tender-crisp.

  • 3

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

  • 4

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 5

    Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.

  • 6

    Carefully flip the fillet and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 8

    Drizzle the entire dish with fresh lemon juice before serving.