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

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NUTRITION

467kcal
Protein
45.3g
Fat
18.6g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

150 grams Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Rinse the asparagus and trim off the tough, woody ends.

  • 2

    Place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.

  • 3

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

    Carefully place the salmon in the pan, skin-side down, and sear for 4-5 minutes without moving it to ensure a crispy skin.

  • 6

    Flip the fillet and cook for an additional 2-3 minutes until the internal temperature reaches 145°F or your desired doneness.

  • 7

    While the salmon rests, warm the pre-cooked brown rice in a small saucepan or microwave.

  • 8

    Plate the salmon alongside the rice and steamed asparagus, then finish with a drizzle of fresh lemon juice and minced raw garlic for a nutritional punch.

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

NUTRITION

467kcal
Protein
45.3g
Fat
18.6g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

150 grams Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Rinse the asparagus and trim off the tough, woody ends.

  • 2

    Place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.

  • 3

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

    Carefully place the salmon in the pan, skin-side down, and sear for 4-5 minutes without moving it to ensure a crispy skin.

  • 6

    Flip the fillet and cook for an additional 2-3 minutes until the internal temperature reaches 145°F or your desired doneness.

  • 7

    While the salmon rests, warm the pre-cooked brown rice in a small saucepan or microwave.

  • 8

    Plate the salmon alongside the rice and steamed asparagus, then finish with a drizzle of fresh lemon juice and minced raw garlic for a nutritional punch.