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

Wild-caught salmon fillet seared until golden and served with nutty brown rice and tender asparagus, finished with a bright squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

470kcal
Protein
46.1g
Fat
18.4g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon fillet

1/2 cup cooked Brown Rice

1 cup fresh Asparagus spears

1 tsp Avocado Oil

1 tbsp fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a high-quality non-stick or cast-iron skillet over medium-high heat until the oil is shimmering.

  • 3

    Carefully place the salmon in the skillet, skin-side down, and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crisp.

  • 4

    Flip the salmon and cook for another 2-3 minutes until the fish is opaque and reaches an internal temperature of 145 degrees Fahrenheit.

  • 5

    While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and vibrant green.

  • 6

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

  • 7

    Plate the seared salmon alongside the brown rice and steamed asparagus, then drizzle the entire dish with fresh lemon juice before serving.

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

Wild-caught salmon fillet seared until golden and served with nutty brown rice and tender asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

470kcal
Protein
46.1g
Fat
18.4g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon fillet

1/2 cup cooked Brown Rice

1 cup fresh Asparagus spears

1 tsp Avocado Oil

1 tbsp fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a high-quality non-stick or cast-iron skillet over medium-high heat until the oil is shimmering.

  • 3

    Carefully place the salmon in the skillet, skin-side down, and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crisp.

  • 4

    Flip the salmon and cook for another 2-3 minutes until the fish is opaque and reaches an internal temperature of 145 degrees Fahrenheit.

  • 5

    While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and vibrant green.

  • 6

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

  • 7

    Plate the seared salmon alongside the brown rice and steamed asparagus, then drizzle the entire dish with fresh lemon juice before serving.