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 bright squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

488kcal
Protein
44.6g
Fat
21.7g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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

  • 3

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

  • 4

    Flip the salmon and cook for another 2-3 minutes until it reaches your desired doneness.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until tender-crisp.

  • 6

    Fluff the pre-cooked brown rice and plate it alongside the asparagus and salmon.

  • 7

    Finish the dish with a bright squeeze of fresh 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 salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a bright squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

488kcal
Protein
44.6g
Fat
21.7g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 2-3 minutes until it reaches your desired doneness.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until tender-crisp.

  • 6

    Fluff the pre-cooked brown rice and plate it alongside the asparagus and salmon.

  • 7

    Finish the dish with a bright squeeze of fresh lemon juice and a sprinkle of flaky sea salt.