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 steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

521kcal
Protein
53.3g
Fat
20.9g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

Sea salt and black pepper to taste

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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 non-stick or cast-iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crispy and golden.

  • 4

    Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.

  • 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

    Warm the pre-cooked brown rice in a small saucepan or microwave and fluff it with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, drizzling the entire dish with fresh lemon juice and a final touch of sea salt 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 wild salmon served over nutty brown rice and steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

521kcal
Protein
53.3g
Fat
20.9g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

Sea salt and black pepper to taste

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 non-stick or cast-iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crispy and golden.

  • 4

    Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.

  • 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

    Warm the pre-cooked brown rice in a small saucepan or microwave and fluff it with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, drizzling the entire dish with fresh lemon juice and a final touch of sea salt before serving.