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 wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

561kcal
Protein
52.3g
Fat
29.2g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Wild Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Asparagus

1/2 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Sear the salmon for about 4-5 minutes without moving it, then flip and cook for an additional 2-3 minutes until opaque.

  • 5

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

  • 6

    Plate the seared salmon alongside the warm brown rice and steamed asparagus, finishing the dish with a generous 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 wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

561kcal
Protein
52.3g
Fat
29.2g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Wild Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Asparagus

1/2 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Sear the salmon for about 4-5 minutes without moving it, then flip and cook for an additional 2-3 minutes until opaque.

  • 5

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

  • 6

    Plate the seared salmon alongside the warm brown rice and steamed asparagus, finishing the dish with a generous squeeze of fresh lemon juice.