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 with fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

440kcal
Protein
42.3g
Fat
17.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet 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 stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 5

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

  • 6

    Warm the pre-cooked brown rice and fluff with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle everything 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 salmon fillet served with fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

440kcal
Protein
42.3g
Fat
17.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet 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 stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 5

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

  • 6

    Warm the pre-cooked brown rice and fluff with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle everything with fresh lemon juice before serving.