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 with nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, crisp bite.

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NUTRITION

610kcal
Protein
47.3g
Fat
23.8g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1 cup cooked Brown Rice

1 cup Asparagus spears

2 teaspoons Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions until tender and fluffy.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4 minutes until vibrant and tender-crisp.

  • 3

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

  • 4

    Heat the avocado oil in a skillet over medium-high heat until shimmering.

  • 5

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily.

  • 6

    Plate the salmon alongside the rice and asparagus, finishing the entire dish with a fresh squeeze of 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 wild salmon served with nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, crisp bite.

NUTRITION

610kcal
Protein
47.3g
Fat
23.8g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1 cup cooked Brown Rice

1 cup Asparagus spears

2 teaspoons Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions until tender and fluffy.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4 minutes until vibrant and tender-crisp.

  • 3

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

  • 4

    Heat the avocado oil in a skillet over medium-high heat until shimmering.

  • 5

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily.

  • 6

    Plate the salmon alongside the rice and asparagus, finishing the entire dish with a fresh squeeze of lemon juice.