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 with nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

465kcal
Protein
44.3g
Fat
18.6g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-caught Salmon Fillet

0.5 cup Long-grain Brown Rice

1 cup Fresh Asparagus

1 tsp Avocado Oil

1 tbsp Fresh Lemon

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 6

    Fluff the pre-cooked brown rice and warm it through.

  • 7

    Plate the salmon alongside the rice and asparagus, finishing with a generous squeeze of 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 with nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

465kcal
Protein
44.3g
Fat
18.6g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-caught Salmon Fillet

0.5 cup Long-grain Brown Rice

1 cup Fresh Asparagus

1 tsp Avocado Oil

1 tbsp Fresh Lemon

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 6

    Fluff the pre-cooked brown rice and warm it through.

  • 7

    Plate the salmon alongside the rice and asparagus, finishing with a generous squeeze of fresh lemon juice.