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 paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty fresh lemon.

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NUTRITION

527kcal
Protein
60.1g
Fat
17.1g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

9 oz Sockeye Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 tsp Avocado Oil

0.5 medium Lemon

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PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions until tender.

  • 2

    Trim the woody ends off the asparagus and set aside.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan and sear for 4 minutes on the skin side until crispy, then flip and cook for another 3 minutes.

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and asparagus, finishing with a bright squeeze of fresh lemon juice.

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 paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty fresh lemon.

NUTRITION

527kcal
Protein
60.1g
Fat
17.1g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

9 oz Sockeye Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 tsp Avocado Oil

0.5 medium Lemon

PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions until tender.

  • 2

    Trim the woody ends off the asparagus and set aside.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan and sear for 4 minutes on the skin side until crispy, then flip and cook for another 3 minutes.

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and asparagus, finishing with a bright squeeze of fresh lemon juice.