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 tender steamed asparagus and nutty brown rice, finished with a bright and zesty lemon squeeze.

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NUTRITION

457kcal
Protein
44.3g
Fat
18g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus

1 tsp Avocado Oil

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

  • 3

    Place the salmon skin-side up in the pan and sear for 4 minutes until a golden crust forms.

  • 4

    Flip the fillet and cook for another 3-4 minutes until the salmon is opaque and flakes easily.

  • 5

    While the salmon sears, steam the asparagus spears for 5 minutes until they are tender-crisp and vibrant green.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 7

    Plate the salmon alongside the rice and asparagus, finishing the dish with a bright and zesty lemon squeeze.

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 tender steamed asparagus and nutty brown rice, finished with a bright and zesty lemon squeeze.

NUTRITION

457kcal
Protein
44.3g
Fat
18g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus

1 tsp Avocado Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon skin-side up in the pan and sear for 4 minutes until a golden crust forms.

  • 4

    Flip the fillet and cook for another 3-4 minutes until the salmon is opaque and flakes easily.

  • 5

    While the salmon sears, steam the asparagus spears for 5 minutes until they are tender-crisp and vibrant green.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 7

    Plate the salmon alongside the rice and asparagus, finishing the dish with a bright and zesty lemon squeeze.