Name: Pan-Seared Salmon with Herb Rice and Steamed Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Salmon Fillet; 1.5 cups Cooked Brown Rice; 150 grams Fresh Asparagus; 1.5 tablespoons Avocado Oil; 1 tablespoon Grass-fed Ghee; 2 tablespoons Fresh Parsley; 1 tablespoon Lemon Juice

Pan-Seared Salmon with Herb Rice and Steamed Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Herb Rice and Steamed Asparagus

Pan-seared salmon with a crisp skin served over fluffy herbed brown rice and tender steamed asparagus, finished with a drizzle of nutty melted ghee.

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NUTRITION

Protein

45.3g

Fat

59.4g

Carbs

74.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1.5 cups Cooked Brown Rice

150 grams Fresh Asparagus

1.5 tablespoons Avocado Oil

1 tablespoon Grass-fed Ghee

2 tablespoons Fresh Parsley

1 tablespoon Lemon Juice

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PREPARATION

1
Pat the salmon fillet completely dry with paper towels and season the skin side with a pinch of sea salt.
2
Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat until the oil shimmers.
3
Place the salmon skin-side down in the skillet and press firmly with a spatula for 30 seconds to ensure even contact.
4
Lower heat to medium and sear for 5 minutes until the skin is golden and crisp, then flip and cook for 2 minutes more.
5
While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.
6
In a medium bowl, toss the warm cooked brown rice with the grass-fed ghee and chopped fresh parsley until well combined.
7
Serve the salmon over the herbed rice with the steamed asparagus on the side and finish with a fresh squeeze of lemon juice.