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 over nutty brown rice with a side of steamed asparagus, finished with a squeeze of bright lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

490kcal
Protein
39.5g
Fat
23.7g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.

  • 2

    Heat the avocado oil in a medium skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the skillet and sear for about four minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and continue cooking for another three minutes or until it reaches your desired level of doneness.

  • 5

    While the salmon is searing, steam the asparagus spears in a steamer basket over boiling water for about four minutes until tender-crisp.

  • 6

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

  • 7

    Arrange the brown rice on a plate and top with the seared salmon.

  • 8

    Serve the steamed asparagus on the side and finish the entire dish with a 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 served over nutty brown rice with a side of steamed asparagus, finished with a squeeze of bright lemon.

NUTRITION

490kcal
Protein
39.5g
Fat
23.7g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.

  • 2

    Heat the avocado oil in a medium skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the skillet and sear for about four minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and continue cooking for another three minutes or until it reaches your desired level of doneness.

  • 5

    While the salmon is searing, steam the asparagus spears in a steamer basket over boiling water for about four minutes until tender-crisp.

  • 6

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

  • 7

    Arrange the brown rice on a plate and top with the seared salmon.

  • 8

    Serve the steamed asparagus on the side and finish the entire dish with a squeeze of fresh lemon juice.