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

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NUTRITION

460kcal
Protein
44.8g
Fat
18.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

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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 medium non-stick skillet over medium-high heat until shimmering.

  • 3

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

  • 4

    Flip the salmon and continue cooking for 3 to 4 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and bright green.

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 8

    Drizzle the entire dish with fresh lemon juice and finish with an extra pinch of sea salt if desired.

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

NUTRITION

460kcal
Protein
44.8g
Fat
18.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

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 medium non-stick skillet over medium-high heat until shimmering.

  • 3

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

  • 4

    Flip the salmon and continue cooking for 3 to 4 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and bright green.

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 8

    Drizzle the entire dish with fresh lemon juice and finish with an extra pinch of sea salt if desired.