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

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NUTRITION

440kcal
Protein
44.7g
Fat
16.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1.5 teaspoons Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.

  • 2

    Trim the woody ends off the asparagus and place in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.

  • 3

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

  • 4

    Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

  • 5

    Place the salmon in the pan skin-side up and sear for 3-4 minutes until a golden crust forms, then flip and cook for another 2-3 minutes until desired doneness.

  • 6

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 7

    Drizzle the fresh lemon juice over the fish and vegetables just 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 sockeye salmon served with tender steamed asparagus and nutty brown rice, finished with a bright squeeze of zesty lemon.

NUTRITION

440kcal
Protein
44.7g
Fat
16.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1.5 teaspoons Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.

  • 2

    Trim the woody ends off the asparagus and place in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.

  • 3

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

  • 4

    Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

  • 5

    Place the salmon in the pan skin-side up and sear for 3-4 minutes until a golden crust forms, then flip and cook for another 2-3 minutes until desired doneness.

  • 6

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 7

    Drizzle the fresh lemon juice over the fish and vegetables just before serving.