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 nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

481kcal
Protein
43.3g
Fat
19.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1.5 teaspoons 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 sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms, then flip.

  • 4

    Continue cooking for another 3-4 minutes until the salmon is cooked through but still moist.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 6

    Place the warm cooked brown rice on a plate, top with the seared salmon and steamed asparagus.

  • 7

    Garnish with a fresh lemon wedge and a sprinkle of herbs if desired.

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 nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

481kcal
Protein
43.3g
Fat
19.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1.5 teaspoons Avocado Oil

1 Lemon wedge

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel 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 shimmering.

  • 3

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms, then flip.

  • 4

    Continue cooking for another 3-4 minutes until the salmon is cooked through but still moist.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 6

    Place the warm cooked brown rice on a plate, top with the seared salmon and steamed asparagus.

  • 7

    Garnish with a fresh lemon wedge and a sprinkle of herbs if desired.