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 with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon and flaky sea salt.

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NUTRITION

489kcal
Protein
43.7g
Fat
25.4g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/3 cup cooked Brown Rice

1 cup Asparagus spears

1/2 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season with salt and pepper.

  • 2

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

  • 3

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

  • 4

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

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until tender-crisp.

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, then finish with a squeeze of fresh lemon.

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 with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon and flaky sea salt.

NUTRITION

489kcal
Protein
43.7g
Fat
25.4g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/3 cup cooked Brown Rice

1 cup Asparagus spears

1/2 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season with salt and pepper.

  • 2

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

  • 3

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

  • 4

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

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until tender-crisp.

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, then finish with a squeeze of fresh lemon.