Seared Salmon 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 with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Brown Rice

Pan-seared wild salmon fillet served over nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a touch of golden ghee.

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NUTRITION

506kcal
Protein
44.4g
Fat
23.5g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

1 tsp Ghee

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PREPARATION

  • 1

    Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.

  • 2

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

  • 3

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

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 5

    While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until vibrant green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice and stir in the ghee and a pinch of salt until melted and fragrant.

  • 7

    Plate the salmon alongside the rice and asparagus, finishing with a fresh squeeze of lemon juice over the fish and greens.

Seared Salmon 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 with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Brown Rice

Pan-seared wild salmon fillet served over nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a touch of golden ghee.

NUTRITION

506kcal
Protein
44.4g
Fat
23.5g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

1 tsp Ghee

PREPARATION

  • 1

    Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.

  • 2

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

  • 3

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

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 5

    While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until vibrant green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice and stir in the ghee and a pinch of salt until melted and fragrant.

  • 7

    Plate the salmon alongside the rice and asparagus, finishing with a fresh squeeze of lemon juice over the fish and greens.