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 over nutty brown rice and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

462kcal
Protein
43g
Fat
19.4g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild-Caught Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1.5 teaspoons Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering but not smoking.

  • 3

    Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crispy.

  • 4

    While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until bright green and tender-crisp.

  • 5

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 125-130 degrees Fahrenheit for medium-rare.

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, then finish the entire dish with a fresh squeeze of lemon juice and a sprinkle of flaky sea salt.

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 over nutty brown rice and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

462kcal
Protein
43g
Fat
19.4g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild-Caught Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1.5 teaspoons Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering but not smoking.

  • 3

    Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crispy.

  • 4

    While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until bright green and tender-crisp.

  • 5

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 125-130 degrees Fahrenheit for medium-rare.

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, then finish the entire dish with a fresh squeeze of lemon juice and a sprinkle of flaky sea salt.