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 wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

433kcal
Protein
39.4g
Fat
16.4g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with 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 skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy and golden.

  • 4

    Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon sears, steam the asparagus spears for 3 to 5 minutes until they are tender-crisp and bright green.

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, then finish the entire dish with a fresh squeeze of 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

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

NUTRITION

433kcal
Protein
39.4g
Fat
16.4g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with 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 skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy and golden.

  • 4

    Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon sears, steam the asparagus spears for 3 to 5 minutes until they are tender-crisp and bright green.

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, then finish the entire dish with a fresh squeeze of lemon juice.