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 served over fluffy brown rice with tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

432kcal
Protein
44.9g
Fat
13.8g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 5

    While the salmon cooks, place the trimmed asparagus in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.

  • 6

    Reheat the pre-cooked brown rice in a small saucepan or microwave with a splash of water until hot and fluffy.

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle the entire dish with fresh lemon juice before serving.

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 served over fluffy brown rice with tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

432kcal
Protein
44.9g
Fat
13.8g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 5

    While the salmon cooks, place the trimmed asparagus in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.

  • 6

    Reheat the pre-cooked brown rice in a small saucepan or microwave with a splash of water until hot and fluffy.

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle the entire dish with fresh lemon juice before serving.