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 wild sockeye salmon paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon.

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NUTRITION

419kcal
Protein
44.7g
Fat
14.1g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

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PREPARATION

  • 1

    Season the salmon fillet 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 sear for 4-5 minutes until the skin is crispy and releases easily.

  • 4

    Flip the salmon and cook for an additional 2-3 minutes until it reaches your preferred level of doneness.

  • 5

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

  • 6

    Plate the seared salmon alongside the steamed asparagus and warm brown rice, finishing with a fresh squeeze of lemon juice.

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 wild sockeye salmon paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon.

NUTRITION

419kcal
Protein
44.7g
Fat
14.1g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

PREPARATION

  • 1

    Season the salmon fillet 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 sear for 4-5 minutes until the skin is crispy and releases easily.

  • 4

    Flip the salmon and cook for an additional 2-3 minutes until it reaches your preferred level of doneness.

  • 5

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

  • 6

    Plate the seared salmon alongside the steamed asparagus and warm brown rice, finishing with a fresh squeeze of lemon juice.