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 served with steamed asparagus and brown rice, finished with a squeeze of bright, zesty lemon.

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NUTRITION

485kcal
Protein
41.5g
Fat
22.5g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1/2 tsp Avocado Oil

1 tsp Fresh Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet with sea salt and black pepper on both sides.

  • 2

    Heat avocado oil in a non-stick skillet over medium-high heat.

  • 3

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

  • 4

    Flip the salmon and cook for another 3 minutes until the fish is opaque and flakes easily.

  • 5

    Steam the asparagus spears in a steamer basket over boiling water for 5 minutes until tender-crisp.

  • 6

    Serve the seared salmon and steamed asparagus over a bed of warm brown rice.

  • 7

    Finish the dish with a squeeze of fresh lemon juice for a bright pop of flavor.

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 served with steamed asparagus and brown rice, finished with a squeeze of bright, zesty lemon.

NUTRITION

485kcal
Protein
41.5g
Fat
22.5g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1/2 tsp Avocado Oil

1 tsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet with sea salt and black pepper on both sides.

  • 2

    Heat avocado oil in a non-stick skillet over medium-high heat.

  • 3

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

  • 4

    Flip the salmon and cook for another 3 minutes until the fish is opaque and flakes easily.

  • 5

    Steam the asparagus spears in a steamer basket over boiling water for 5 minutes until tender-crisp.

  • 6

    Serve the seared salmon and steamed asparagus over a bed of warm brown rice.

  • 7

    Finish the dish with a squeeze of fresh lemon juice for a bright pop of flavor.