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 with crispy skin served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of fresh lemon.

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NUTRITION

455kcal
Protein
41.6g
Fat
23.1g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Fresh Asparagus

1/2 tsp Avocado Oil

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PREPARATION

  • 1

    Season the salmon fillet with sea salt and cracked black pepper.

  • 2

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

  • 3

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

  • 4

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

  • 5

    While salmon cooks, steam the asparagus spears until they are tender-crisp and bright green.

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, garnishing with a fresh lemon wedge.

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 with crispy skin served over nutty brown rice and tender steamed asparagus, finished with a bright squeeze of fresh lemon.

NUTRITION

455kcal
Protein
41.6g
Fat
23.1g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Fresh Asparagus

1/2 tsp Avocado Oil

PREPARATION

  • 1

    Season the salmon fillet with sea salt and cracked black pepper.

  • 2

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

  • 3

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

  • 4

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

  • 5

    While salmon cooks, steam the asparagus spears until they are tender-crisp and bright green.

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, garnishing with a fresh lemon wedge.