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

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NUTRITION

475kcal
Protein
41.9g
Fat
19.4g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1/3 cup Cooked Brown Rice

10 spears Fresh Asparagus

1 tsp Avocado Oil

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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 stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes without moving it until the skin is golden and crisp.

  • 4

    Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    While the salmon is searing, steam the asparagus spears over boiling water for 4-5 minutes until they are tender-crisp and vibrant green.

  • 6

    Plate the salmon alongside the warm brown rice and steamed asparagus, finishing with a fresh lemon squeeze if desired.

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

NUTRITION

475kcal
Protein
41.9g
Fat
19.4g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1/3 cup Cooked Brown Rice

10 spears Fresh Asparagus

1 tsp Avocado Oil

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 stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes without moving it until the skin is golden and crisp.

  • 4

    Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    While the salmon is searing, steam the asparagus spears over boiling water for 4-5 minutes until they are tender-crisp and vibrant green.

  • 6

    Plate the salmon alongside the warm brown rice and steamed asparagus, finishing with a fresh lemon squeeze if desired.