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 sockeye salmon and steamed asparagus served over brown rice, finished with a squeeze of zesty lemon.

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NUTRITION

447kcal
Protein
45.2g
Fat
18.5g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6.6 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1.5 teaspoons Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Season the salmon fillet with a pinch of salt and pepper, then place it in the skillet skin-side down.

  • 3

    Sear the salmon for about 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes.

  • 4

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

  • 5

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

  • 6

    Plate the salmon alongside the rice and asparagus, then drizzle with fresh lemon juice 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 sockeye salmon and steamed asparagus served over brown rice, finished with a squeeze of zesty lemon.

NUTRITION

447kcal
Protein
45.2g
Fat
18.5g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6.6 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1.5 teaspoons Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Season the salmon fillet with a pinch of salt and pepper, then place it in the skillet skin-side down.

  • 3

    Sear the salmon for about 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes.

  • 4

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

  • 5

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

  • 6

    Plate the salmon alongside the rice and asparagus, then drizzle with fresh lemon juice before serving.