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 over nutty brown rice and steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

433kcal
Protein
41.8g
Fat
17.2g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Avocado Oil

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PREPARATION

  • 1

    Cook the brown rice according to package directions and set aside.

  • 2

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

  • 3

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

  • 4

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it until the skin is golden and crisp.

  • 5

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.

  • 6

    While the salmon finishes, steam the asparagus spears for 3 to 4 minutes until they are bright green and tender-crisp.

  • 7

    Serve the seared salmon over the warm brown rice with the asparagus on the side, garnished with a fresh lemon wedge and a final sprinkle of sea salt.

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 over nutty brown rice and steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

433kcal
Protein
41.8g
Fat
17.2g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Avocado Oil

PREPARATION

  • 1

    Cook the brown rice according to package directions and set aside.

  • 2

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

  • 3

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

  • 4

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it until the skin is golden and crisp.

  • 5

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.

  • 6

    While the salmon finishes, steam the asparagus spears for 3 to 4 minutes until they are bright green and tender-crisp.

  • 7

    Serve the seared salmon over the warm brown rice with the asparagus on the side, garnished with a fresh lemon wedge and a final sprinkle of sea salt.