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 served over nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon for a bright, citrusy zing.

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NUTRITION

578kcal
Protein
54.3g
Fat
29.5g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Atlantic Salmon

1/3 cup cooked Brown Rice

1.5 cups fresh Asparagus

1/2 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet completely 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 or cast-iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan, skin-side up, and sear for 4 to 5 minutes without moving it to develop a golden crust.

  • 4

    Flip the salmon carefully and cook for another 3 to 4 minutes until the internal temperature reaches 145°F and the fish flakes easily with a fork.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, then drizzle everything with fresh lemon juice before serving.

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 served over nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon for a bright, citrusy zing.

NUTRITION

578kcal
Protein
54.3g
Fat
29.5g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Atlantic Salmon

1/3 cup cooked Brown Rice

1.5 cups fresh Asparagus

1/2 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet completely 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 or cast-iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan, skin-side up, and sear for 4 to 5 minutes without moving it to develop a golden crust.

  • 4

    Flip the salmon carefully and cook for another 3 to 4 minutes until the internal temperature reaches 145°F and the fish flakes easily with a fork.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, then drizzle everything with fresh lemon juice before serving.