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 with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

418kcal
Protein
39.2g
Fat
16.4g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 Lemon wedge

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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 avocado oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place salmon skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is crisp.

  • 4

    Flip the fillet carefully and cook for another 2 to 3 minutes until the salmon is just cooked through.

  • 5

    While the salmon cooks, steam the asparagus spears for 4 to 5 minutes until bright green and tender-crisp.

  • 6

    Serve the seared salmon immediately alongside the steamed asparagus and warm brown rice, garnishing with a fresh lemon squeeze.

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 with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

418kcal
Protein
39.2g
Fat
16.4g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 Lemon wedge

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place salmon skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is crisp.

  • 4

    Flip the fillet carefully and cook for another 2 to 3 minutes until the salmon is just cooked through.

  • 5

    While the salmon cooks, steam the asparagus spears for 4 to 5 minutes until bright green and tender-crisp.

  • 6

    Serve the seared salmon immediately alongside the steamed asparagus and warm brown rice, garnishing with a fresh lemon squeeze.