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 bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

459kcal
Protein
44.7g
Fat
18.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions until tender and fluffy.

  • 2

    Trim the woody ends from the asparagus and steam over boiling water for 3-5 minutes until vibrant green and tender-crisp.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.

  • 4

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

  • 5

    Place the salmon skin-side down in the hot pan and press down lightly with a spatula for 10 seconds to ensure even contact for crispy skin.

  • 6

    Sear for 4-5 minutes without moving the fish, then flip and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 7

    Plate the salmon alongside the rice and asparagus, drizzling everything with fresh lemon juice and finishing with flaky sea salt.

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 bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

459kcal
Protein
44.7g
Fat
18.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions until tender and fluffy.

  • 2

    Trim the woody ends from the asparagus and steam over boiling water for 3-5 minutes until vibrant green and tender-crisp.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.

  • 4

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

  • 5

    Place the salmon skin-side down in the hot pan and press down lightly with a spatula for 10 seconds to ensure even contact for crispy skin.

  • 6

    Sear for 4-5 minutes without moving the fish, then flip and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 7

    Plate the salmon alongside the rice and asparagus, drizzling everything with fresh lemon juice and finishing with flaky sea salt.