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 sockeye salmon served alongside steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, citrusy aroma.

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NUTRITION

463kcal
Protein
42.1g
Fat
19.7g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Cook the brown rice according to package instructions until tender and fluffy.

  • 2

    Trim the tough woody ends from the asparagus and steam over boiling water for 4 to 5 minutes until bright green.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season with a pinch of salt and black pepper.

  • 4

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

  • 5

    Place the salmon in the pan and sear for approximately 4 minutes per side until the skin is crisp and the internal temperature reaches 145°F.

  • 6

    Arrange the salmon, brown rice, and steamed asparagus on a plate.

  • 7

    Drizzle the fresh lemon juice over the entire dish just 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 sockeye salmon served alongside steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, citrusy aroma.

NUTRITION

463kcal
Protein
42.1g
Fat
19.7g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Cook the brown rice according to package instructions until tender and fluffy.

  • 2

    Trim the tough woody ends from the asparagus and steam over boiling water for 4 to 5 minutes until bright green.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season with a pinch of salt and black pepper.

  • 4

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

  • 5

    Place the salmon in the pan and sear for approximately 4 minutes per side until the skin is crisp and the internal temperature reaches 145°F.

  • 6

    Arrange the salmon, brown rice, and steamed asparagus on a plate.

  • 7

    Drizzle the fresh lemon juice over the entire dish just before serving.