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 over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of toasted sesame seeds.

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NUTRITION

471kcal
Protein
41.1g
Fat
16.2g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

3/4 cup Cooked Brown Rice

1 cup Fresh Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season 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 it begins to shimmer.

  • 3

    Place the salmon in the hot skillet and sear for 4 to 5 minutes without moving it to develop a golden crust.

  • 4

    Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is just opaque in the center.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy.

  • 7

    Plate the salmon alongside the brown rice and asparagus, drizzling 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 over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of toasted sesame seeds.

NUTRITION

471kcal
Protein
41.1g
Fat
16.2g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

3/4 cup Cooked Brown Rice

1 cup Fresh Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season 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 it begins to shimmer.

  • 3

    Place the salmon in the hot skillet and sear for 4 to 5 minutes without moving it to develop a golden crust.

  • 4

    Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is just opaque in the center.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy.

  • 7

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