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

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NUTRITION

498kcal
Protein
55.3g
Fat
23.1g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Sockeye Salmon Fillet

1/4 cup Cooked Brown Rice

1 cup Fresh Asparagus Spears

1 teaspoon Avocado Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 4

    Flip the salmon carefully and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 5

    While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp.

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, finishing the dish with a fresh squeeze of 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 sockeye salmon served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

498kcal
Protein
55.3g
Fat
23.1g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Sockeye Salmon Fillet

1/4 cup Cooked Brown Rice

1 cup Fresh Asparagus Spears

1 teaspoon Avocado Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 4

    Flip the salmon carefully and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 5

    While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp.

  • 6

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

  • 7

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