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

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NUTRITION

443kcal
Protein
41.3g
Fat
17.3g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions and keep warm.

  • 2

    Trim the tough ends from the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.

  • 6

    Sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the internal temperature reaches 125-130 degrees F for medium-rare.

  • 7

    Plate the salmon alongside the rice and asparagus, drizzling the lemon juice over the fish and vegetables just before serving.

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

NUTRITION

443kcal
Protein
41.3g
Fat
17.3g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions and keep warm.

  • 2

    Trim the tough ends from the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.

  • 6

    Sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the internal temperature reaches 125-130 degrees F for medium-rare.

  • 7

    Plate the salmon alongside the rice and asparagus, drizzling the lemon juice over the fish and vegetables just before serving.