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 salmon 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

597kcal
Protein
59.8g
Fat
26.9g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup fresh Asparagus

1 tablespoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season both sides 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 the oil is shimmering.

  • 3

    Carefully place the salmon skin-side down in the hot skillet and press down lightly with a spatula to ensure even contact.

  • 4

    Sear the salmon for 4-5 minutes without moving it until the skin is golden and crispy.

  • 5

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 130°F for a perfect medium-rare.

  • 6

    While the salmon sears, place the asparagus in a steamer basket over an inch of boiling water, cover, and steam for 3-5 minutes until bright green and tender-crisp.

  • 7

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 8

    Plate the salmon alongside the brown rice and asparagus, then drizzle the entire dish with fresh lemon juice before serving.

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 salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

597kcal
Protein
59.8g
Fat
26.9g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup fresh Asparagus

1 tablespoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season both sides 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 the oil is shimmering.

  • 3

    Carefully place the salmon skin-side down in the hot skillet and press down lightly with a spatula to ensure even contact.

  • 4

    Sear the salmon for 4-5 minutes without moving it until the skin is golden and crispy.

  • 5

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 130°F for a perfect medium-rare.

  • 6

    While the salmon sears, place the asparagus in a steamer basket over an inch of boiling water, cover, and steam for 3-5 minutes until bright green and tender-crisp.

  • 7

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 8

    Plate the salmon alongside the brown rice and asparagus, then drizzle the entire dish with fresh lemon juice before serving.