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 asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

504kcal
Protein
41g
Fat
24.5g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus

1/2 Lemon

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PREPARATION

  • 1

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

  • 2

    Heat a large non-stick skillet over medium-high heat and add a light spray of avocado oil if needed.

  • 3

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.

  • 4

    Flip the fillet and continue cooking for 3 to 4 minutes until the salmon is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears for 4 to 5 minutes until they are tender yet still crisp.

  • 6

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

  • 7

    Finish the dish with fresh lemon juice and a sprinkle of zest for a bright, clean flavor.

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 asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

504kcal
Protein
41g
Fat
24.5g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus

1/2 Lemon

PREPARATION

  • 1

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

  • 2

    Heat a large non-stick skillet over medium-high heat and add a light spray of avocado oil if needed.

  • 3

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.

  • 4

    Flip the fillet and continue cooking for 3 to 4 minutes until the salmon is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears for 4 to 5 minutes until they are tender yet still crisp.

  • 6

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

  • 7

    Finish the dish with fresh lemon juice and a sprinkle of zest for a bright, clean flavor.