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 fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

456kcal
Protein
44.8g
Fat
18g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon fillet

0.5 cup cooked Brown Rice

1 cup fresh Asparagus spears

1 teaspoon Avocado Oil

Fresh lemon wedge for garnish

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PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season lightly 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 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.

  • 4

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

  • 5

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

  • 6

    Plate the salmon alongside the brown rice and steamed asparagus, finishing the dish with a generous squeeze of 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

Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

NUTRITION

456kcal
Protein
44.8g
Fat
18g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon fillet

0.5 cup cooked Brown Rice

1 cup fresh Asparagus spears

1 teaspoon Avocado Oil

Fresh lemon wedge for garnish

PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season lightly 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 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.

  • 4

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

  • 5

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

  • 6

    Plate the salmon alongside the brown rice and steamed asparagus, finishing the dish with a generous squeeze of fresh lemon juice.