Pan-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.

Pan-Seared Salmon with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Steamed Asparagus and Brown Rice

Pan-seared wild salmon fillet with crispy skin, served alongside nutty brown rice and tender steamed asparagus with a bright squeeze of fresh lemon.

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NUTRITION

459kcal
Protein
44.7g
Fat
18.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

0.5 cup cooked Brown Rice

1 cup fresh Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions until tender.

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and crisp-tender.

  • 3

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

  • 4

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

  • 5

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.

  • 6

    Carefully flip the salmon and cook for another 2-3 minutes or until the fish flakes easily with a fork.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the lemon juice over the fish and vegetables before serving.

Pan-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.

Pan-Seared Salmon with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Steamed Asparagus and Brown Rice

Pan-seared wild salmon fillet with crispy skin, served alongside nutty brown rice and tender steamed asparagus with a bright squeeze of fresh lemon.

NUTRITION

459kcal
Protein
44.7g
Fat
18.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

0.5 cup cooked Brown Rice

1 cup fresh Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions until tender.

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and crisp-tender.

  • 3

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

  • 4

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

  • 5

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.

  • 6

    Carefully flip the salmon and cook for another 2-3 minutes or until the fish flakes easily with a fork.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the lemon juice over the fish and vegetables before serving.