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 over fluffy brown rice with a side of steamed asparagus, featuring a perfectly golden and crispy skin.

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NUTRITION

503kcal
Protein
44.8g
Fat
23.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season with a pinch of salt and 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 pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

  • 4

    Sear the salmon for 4-5 minutes without moving it until the skin is golden and releases easily from the pan.

  • 5

    Flip the fillet and cook for an additional 2-3 minutes until the internal temperature reaches 125-130 degrees Fahrenheit for medium-rare.

  • 6

    While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until they are bright green and tender-crisp.

  • 7

    Fluff the pre-cooked brown rice and plate it alongside the asparagus and salmon.

  • 8

    Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables.

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 over fluffy brown rice with a side of steamed asparagus, featuring a perfectly golden and crispy skin.

NUTRITION

503kcal
Protein
44.8g
Fat
23.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season with a pinch of salt and 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 pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

  • 4

    Sear the salmon for 4-5 minutes without moving it until the skin is golden and releases easily from the pan.

  • 5

    Flip the fillet and cook for an additional 2-3 minutes until the internal temperature reaches 125-130 degrees Fahrenheit for medium-rare.

  • 6

    While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until they are bright green and tender-crisp.

  • 7

    Fluff the pre-cooked brown rice and plate it alongside the asparagus and salmon.

  • 8

    Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables.