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 steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

Try 7 days free, then $12.99 / mo.

NUTRITION

460kcal
Protein
44.6g
Fat
18.5g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Avocado Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.

  • 4

    Carefully flip the salmon and continue cooking for another 3 to 4 minutes or until the internal temperature reaches 145°F.

  • 5

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

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 7

    Arrange the rice and steamed asparagus on a plate, top with the seared salmon, and serve immediately with a fresh lemon wedge.

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 steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

460kcal
Protein
44.6g
Fat
18.5g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Avocado Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.

  • 4

    Carefully flip the salmon and continue cooking for another 3 to 4 minutes or until the internal temperature reaches 145°F.

  • 5

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

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 7

    Arrange the rice and steamed asparagus on a plate, top with the seared salmon, and serve immediately with a fresh lemon wedge.