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 with a side of tender steamed asparagus, finished with a squeeze of vibrant lemon.

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NUTRITION

473kcal
Protein
46.1g
Fat
18.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 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 or reheat pre-cooked rice until fluffy.

  • 2

    Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure a golden crust.

  • 6

    Flip the salmon carefully and cook for another 3-4 minutes until the center is just opaque and flakes easily with a fork.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the fresh lemon juice over the entire dish 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 with a side of tender steamed asparagus, finished with a squeeze of vibrant lemon.

NUTRITION

473kcal
Protein
46.1g
Fat
18.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 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 or reheat pre-cooked rice until fluffy.

  • 2

    Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure a golden crust.

  • 6

    Flip the salmon carefully and cook for another 3-4 minutes until the center is just opaque and flakes easily with a fork.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the fresh lemon juice over the entire dish before serving.