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 and steamed asparagus served over a bed of brown rice, brightened with a squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

502kcal
Protein
36.5g
Fat
27.3g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

1/2 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 tough, woody ends off the asparagus spears.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Carefully flip the salmon and continue cooking for 2 to 3 minutes until it reaches your preferred level of doneness.

  • 7

    While the salmon finishes, steam the asparagus in a steamer basket over boiling water for 3 to 4 minutes until tender-crisp and vibrant green.

  • 8

    Arrange the brown rice and asparagus on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice and a touch of sea salt.

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 and steamed asparagus served over a bed of brown rice, brightened with a squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

502kcal
Protein
36.5g
Fat
27.3g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

1/2 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 tough, woody ends off the asparagus spears.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Carefully flip the salmon and continue cooking for 2 to 3 minutes until it reaches your preferred level of doneness.

  • 7

    While the salmon finishes, steam the asparagus in a steamer basket over boiling water for 3 to 4 minutes until tender-crisp and vibrant green.

  • 8

    Arrange the brown rice and asparagus on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice and a touch of sea salt.