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

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NUTRITION

499kcal
Protein
42.5g
Fat
25.6g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1/2 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly 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 down in the hot pan and sear for 4-5 minutes until the skin is crispy and golden.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon sears, steam the asparagus spears in a steamer basket for 4-5 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave.

  • 7

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

  • 8

    Drizzle the entire dish with fresh lemon juice before serving.

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

NUTRITION

499kcal
Protein
42.5g
Fat
25.6g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1/2 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly 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 down in the hot pan and sear for 4-5 minutes until the skin is crispy and golden.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon sears, steam the asparagus spears in a steamer basket for 4-5 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave.

  • 7

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

  • 8

    Drizzle the entire dish with fresh lemon juice before serving.