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 spears, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

506kcal
Protein
43.4g
Fat
25.9g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/3 cup cooked Brown Rice

100 grams fresh Asparagus

1 teaspoon Avocado Oil

1 tablespoon fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

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 shimmering.

  • 3

    Carefully 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

    Flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and reaches your desired level of doneness.

  • 5

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

  • 6

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

  • 7

    Serve the crispy salmon over the brown rice with the steamed asparagus on the side, finishing the entire dish with a fresh squeeze of 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 salmon fillet served over nutty brown rice and tender asparagus spears, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

506kcal
Protein
43.4g
Fat
25.9g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/3 cup cooked Brown Rice

100 grams fresh Asparagus

1 teaspoon 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 shimmering.

  • 3

    Carefully 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

    Flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and reaches your desired level of doneness.

  • 5

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

  • 6

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

  • 7

    Serve the crispy salmon over the brown rice with the steamed asparagus on the side, finishing the entire dish with a fresh squeeze of lemon juice.