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 nutty brown rice with a side of tender steamed asparagus and a squeeze of lemon for a bright, buttery finish.

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NUTRITION

473kcal
Protein
46.1g
Fat
18.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet 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 in the skillet skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for an additional 3 minutes or until the internal temperature reaches 125-130 degrees Fahrenheit for a perfect medium.

  • 5

    While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until bright green and tender-crisp.

  • 6

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

  • 7

    Plate the brown rice and asparagus alongside the salmon, then drizzle the entire dish 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 salmon fillet served over nutty brown rice with a side of tender steamed asparagus and a squeeze of lemon for a bright, buttery finish.

NUTRITION

473kcal
Protein
46.1g
Fat
18.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet 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 in the skillet skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for an additional 3 minutes or until the internal temperature reaches 125-130 degrees Fahrenheit for a perfect medium.

  • 5

    While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until bright green and tender-crisp.

  • 6

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

  • 7

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