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 paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

460kcal
Protein
45.0g
Fat
18.2g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

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PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat.

  • 3

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

  • 4

    Flip the salmon and cook for an additional 2-3 minutes until the desired doneness is reached.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice and fluff with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle 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 paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

460kcal
Protein
45.0g
Fat
18.2g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat.

  • 3

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

  • 4

    Flip the salmon and cook for an additional 2-3 minutes until the desired doneness is reached.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice and fluff with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle with fresh lemon juice.