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 sockeye salmon served over nutty brown rice and tender steamed asparagus, featuring a perfectly crisp skin.

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NUTRITION

409kcal
Protein
41.9g
Fat
13.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

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

  • 3

    Place the salmon skin-side down in the hot pan and sear for 3-4 minutes until the skin is golden and crisp.

  • 4

    Flip the fillet and cook for another 1-2 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 5

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

  • 6

    Fluff the warm brown rice and plate it alongside the asparagus and the seared salmon.

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 sockeye salmon served over nutty brown rice and tender steamed asparagus, featuring a perfectly crisp skin.

NUTRITION

409kcal
Protein
41.9g
Fat
13.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

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

  • 3

    Place the salmon skin-side down in the hot pan and sear for 3-4 minutes until the skin is golden and crisp.

  • 4

    Flip the fillet and cook for another 1-2 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 5

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

  • 6

    Fluff the warm brown rice and plate it alongside the asparagus and the seared salmon.