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

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NUTRITION

459kcal
Protein
45.7g
Fat
18.1g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 4

    Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.

  • 5

    Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque in the center.

  • 6

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and vibrant green.

  • 7

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

  • 8

    Plate the rice and asparagus alongside the salmon, then drizzle everything with fresh lemon juice before serving.

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

NUTRITION

459kcal
Protein
45.7g
Fat
18.1g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 4

    Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.

  • 5

    Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque in the center.

  • 6

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and vibrant green.

  • 7

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

  • 8

    Plate the rice and asparagus alongside the salmon, then drizzle everything with fresh lemon juice before serving.