Pan-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.

Pan-Seared Salmon with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Steamed Asparagus and Brown Rice

Crispy-skinned salmon fillet seared to perfection, served with nutty brown rice and tender asparagus spears finished with a bright squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

466kcal
Protein
46.2g
Fat
18.4g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon fillet

1/2 cup cooked Brown Rice

1 cup steamed Asparagus

1 tsp Avocado Oil

1 tbsp fresh Lemon Juice

Pinch of sea salt and black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Cook the brown rice in a small pot with water according to package directions until all liquid is absorbed and grains are tender.

  • 2

    Pat the salmon fillet completely dry with a paper towel to ensure a better sear and season both sides with sea salt and black pepper.

  • 3

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

  • 4

    Place the salmon in the pan skin-side down, pressing lightly with a spatula for 10 seconds to prevent curling, and cook for 4-5 minutes until the skin is golden and crisp.

  • 5

    Carefully flip the salmon fillet and continue cooking for another 2-3 minutes until the center is just opaque and reaches your desired doneness.

  • 6

    While the salmon finishes, steam the asparagus in a steamer basket over boiling water for 4-5 minutes until it reaches a vibrant green color and tender-crisp texture.

  • 7

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

Pan-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.

Pan-Seared Salmon with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Steamed Asparagus and Brown Rice

Crispy-skinned salmon fillet seared to perfection, served with nutty brown rice and tender asparagus spears finished with a bright squeeze of zesty lemon.

NUTRITION

466kcal
Protein
46.2g
Fat
18.4g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon fillet

1/2 cup cooked Brown Rice

1 cup steamed Asparagus

1 tsp Avocado Oil

1 tbsp fresh Lemon Juice

Pinch of sea salt and black pepper

PREPARATION

  • 1

    Cook the brown rice in a small pot with water according to package directions until all liquid is absorbed and grains are tender.

  • 2

    Pat the salmon fillet completely dry with a paper towel to ensure a better sear and season both sides with sea salt and black pepper.

  • 3

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

  • 4

    Place the salmon in the pan skin-side down, pressing lightly with a spatula for 10 seconds to prevent curling, and cook for 4-5 minutes until the skin is golden and crisp.

  • 5

    Carefully flip the salmon fillet and continue cooking for another 2-3 minutes until the center is just opaque and reaches your desired doneness.

  • 6

    While the salmon finishes, steam the asparagus in a steamer basket over boiling water for 4-5 minutes until it reaches a vibrant green color and tender-crisp texture.

  • 7

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