Pan-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.

Pan-Seared Salmon with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Steamed Asparagus and Brown Rice

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

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NUTRITION

312kcal
Protein
19.3g
Fat
13.5g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Prepare the brown rice according to package directions until fluffy.

  • 2

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

  • 3

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

  • 4

    Place the salmon in the pan and sear for 4-5 minutes per side until the skin is crisp and the flesh is opaque.

  • 5

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

  • 6

    Arrange the brown rice on a plate, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.

Pan-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.

Pan-Seared Salmon with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Steamed Asparagus and Brown Rice

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

NUTRITION

312kcal
Protein
19.3g
Fat
13.5g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Prepare the brown rice according to package directions until fluffy.

  • 2

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

  • 3

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

  • 4

    Place the salmon in the pan and sear for 4-5 minutes per side until the skin is crisp and the flesh is opaque.

  • 5

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

  • 6

    Arrange the brown rice on a plate, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.