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 over nutty brown rice with tender-crisp steamed asparagus and a bright squeeze of zesty lemon.

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NUTRITION

433kcal
Protein
46.1g
Fat
14.4g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions until fluffy and set aside.

  • 2

    Trim the tough woody ends from the asparagus and steam over boiling water for 3 to 5 minutes until tender-crisp and vibrant green.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side up and sear for 4 minutes, then flip and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.

  • 6

    Plate the seared salmon alongside the brown rice and steamed asparagus.

  • 7

    Drizzle the entire dish with fresh lemon juice 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 sockeye salmon served over nutty brown rice with tender-crisp steamed asparagus and a bright squeeze of zesty lemon.

NUTRITION

433kcal
Protein
46.1g
Fat
14.4g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions until fluffy and set aside.

  • 2

    Trim the tough woody ends from the asparagus and steam over boiling water for 3 to 5 minutes until tender-crisp and vibrant green.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side up and sear for 4 minutes, then flip and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.

  • 6

    Plate the seared salmon alongside the brown rice and steamed asparagus.

  • 7

    Drizzle the entire dish with fresh lemon juice before serving.