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 salmon fillet 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

494kcal
Protein
42.3g
Fat
23.3g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

0.5 cup cooked Brown Rice

1 cup fresh Asparagus

0.5 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and cracked 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 in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Plate the brown rice and steamed asparagus alongside the seared salmon.

  • 8

    Drizzle the entire dish with fresh lemon juice to add a vibrant, citrusy pop.

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

NUTRITION

494kcal
Protein
42.3g
Fat
23.3g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

0.5 cup cooked Brown Rice

1 cup fresh Asparagus

0.5 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and cracked 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 in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Plate the brown rice and steamed asparagus alongside the seared salmon.

  • 8

    Drizzle the entire dish with fresh lemon juice to add a vibrant, citrusy pop.