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 fillet served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, citrusy zing.

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NUTRITION

469kcal
Protein
46g
Fat
18.3g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Avocado Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until tender-crisp.

  • 6

    Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus.

  • 7

    Garnish with a fresh lemon wedge and a sprinkle of fresh dill if desired.

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 fillet served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, citrusy zing.

NUTRITION

469kcal
Protein
46g
Fat
18.3g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Avocado Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until tender-crisp.

  • 6

    Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus.

  • 7

    Garnish with a fresh lemon wedge and a sprinkle of fresh dill if desired.