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 steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

467kcal
Protein
45g
Fat
18.3g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1 cup steamed Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice.

  • 2

    Trim the woody ends off the asparagus and steam until tender-crisp, about 4-5 minutes.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season with salt and pepper.

  • 4

    Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 5

    Place salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.

  • 6

    Flip the fillet and cook for another 2-3 minutes until the desired doneness is reached.

  • 7

    Serve the salmon over the brown rice with asparagus on the side, drizzled with fresh 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 salmon fillet served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

467kcal
Protein
45g
Fat
18.3g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1 cup steamed Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice.

  • 2

    Trim the woody ends off the asparagus and steam until tender-crisp, about 4-5 minutes.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season with salt and pepper.

  • 4

    Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 5

    Place salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.

  • 6

    Flip the fillet and cook for another 2-3 minutes until the desired doneness is reached.

  • 7

    Serve the salmon over the brown rice with asparagus on the side, drizzled with fresh lemon juice.