Seared Salmon with Steamed Asparagus and Herbed 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 Herbed Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Herbed Brown Rice

Pan-seared wild salmon served over fluffy herbed brown rice with tender-crisp steamed asparagus and a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

441kcal
Protein
45.8g
Fat
14.3g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon fillet

1/2 cup Cooked Brown Rice

150g Fresh Asparagus spears

1 tsp Avocado Oil

1/2 Fresh Lemon

1 tbsp Fresh Parsley, chopped

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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 non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 4

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

  • 5

    Warm the pre-cooked brown rice in a small bowl and fold in the finely chopped fresh parsley.

  • 6

    Plate the herbed rice and steamed asparagus alongside the seared salmon.

  • 7

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

Seared Salmon with Steamed Asparagus and Herbed 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 Herbed Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Herbed Brown Rice

Pan-seared wild salmon served over fluffy herbed brown rice with tender-crisp steamed asparagus and a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

441kcal
Protein
45.8g
Fat
14.3g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon fillet

1/2 cup Cooked Brown Rice

150g Fresh Asparagus spears

1 tsp Avocado Oil

1/2 Fresh Lemon

1 tbsp Fresh Parsley, chopped

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 non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 4

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

  • 5

    Warm the pre-cooked brown rice in a small bowl and fold in the finely chopped fresh parsley.

  • 6

    Plate the herbed rice and steamed asparagus alongside the seared salmon.

  • 7

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