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

A pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

434kcal
Protein
43.3g
Fat
15.5g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6.7 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

0.5 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes until the skin is golden and crispy.

  • 4

    Flip the fillet carefully and cook for an additional 2 to 3 minutes until the fish is just opaque.

  • 5

    Steam the asparagus spears in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

  • 6

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

  • 7

    Serve the salmon alongside the rice and asparagus, drizzling everything with fresh lemon juice.

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

A pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

434kcal
Protein
43.3g
Fat
15.5g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6.7 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

0.5 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes until the skin is golden and crispy.

  • 4

    Flip the fillet carefully and cook for an additional 2 to 3 minutes until the fish is just opaque.

  • 5

    Steam the asparagus spears in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

  • 6

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

  • 7

    Serve the salmon alongside the rice and asparagus, drizzling everything with fresh lemon juice.