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 steamed asparagus and nutty brown rice, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

465kcal
Protein
44.5g
Fat
18.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until the oil is shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crisp.

  • 4

    Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is opaque and reaches your desired level of doneness.

  • 5

    While the salmon sears, place the asparagus spears in a steamer basket over boiling water and steam for 3 to 5 minutes until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice and a sprinkle of flaky 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 wild salmon served with steamed asparagus and nutty brown rice, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

465kcal
Protein
44.5g
Fat
18.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until the oil is shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crisp.

  • 4

    Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is opaque and reaches your desired level of doneness.

  • 5

    While the salmon sears, place the asparagus spears in a steamer basket over boiling water and steam for 3 to 5 minutes until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice and a sprinkle of flaky sea salt.