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 sockeye salmon paired with tender steamed asparagus and nutty brown rice, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

376kcal
Protein
37.5g
Fat
13.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Avocado Oil

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

    Heat the avocado oil in a heavy-bottomed skillet over medium-high heat.

  • 3

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

  • 4

    Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is just opaque and flakes easily.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and asparagus, then finish with a fresh squeeze of lemon juice.

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 sockeye salmon paired with tender steamed asparagus and nutty brown rice, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

376kcal
Protein
37.5g
Fat
13.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Avocado Oil

PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

    Heat the avocado oil in a heavy-bottomed skillet over medium-high heat.

  • 3

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

  • 4

    Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is just opaque and flakes easily.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and asparagus, then finish with a fresh squeeze of lemon juice.