Seared Salmon with Roasted Brown Rice and Cucumber Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Brown Rice and Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brown Rice and Cucumber Salad

Pan-seared salmon fillet served alongside nutty roasted brown rice and a crisp cucumber salad tossed in rice vinegar for a refreshing crunch.

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NUTRITION

506kcal
Protein
42.2g
Fat
24.6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup English Cucumber, sliced

0.5 teaspoon Avocado Oil

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PREPARATION

  • 1

    Heat a non-stick skillet over medium-high heat and add the avocado oil.

  • 2

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

  • 3

    Place the salmon in the skillet and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily.

  • 4

    While the salmon cooks, place the cooked brown rice in a separate dry pan over medium heat, stirring frequently for 3-5 minutes until toasted and nutty.

  • 5

    Thinly slice the cucumber and toss in a small bowl with a splash of rice vinegar or lemon juice.

  • 6

    Serve the seared salmon over the roasted brown rice with the fresh cucumber salad on the side.

Seared Salmon with Roasted Brown Rice and Cucumber Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Brown Rice and Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brown Rice and Cucumber Salad

Pan-seared salmon fillet served alongside nutty roasted brown rice and a crisp cucumber salad tossed in rice vinegar for a refreshing crunch.

NUTRITION

506kcal
Protein
42.2g
Fat
24.6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup English Cucumber, sliced

0.5 teaspoon Avocado Oil

PREPARATION

  • 1

    Heat a non-stick skillet over medium-high heat and add the avocado oil.

  • 2

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

  • 3

    Place the salmon in the skillet and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily.

  • 4

    While the salmon cooks, place the cooked brown rice in a separate dry pan over medium heat, stirring frequently for 3-5 minutes until toasted and nutty.

  • 5

    Thinly slice the cucumber and toss in a small bowl with a splash of rice vinegar or lemon juice.

  • 6

    Serve the seared salmon over the roasted brown rice with the fresh cucumber salad on the side.