Seared Salmon with Steamed Brown Rice and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Brown Rice and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Brown Rice and Asparagus

Pan-seared salmon fillet served over fluffy brown rice and tender asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

440kcal
Protein
41.9g
Fat
17.2g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

1/2 cup cooked Brown Rice

1 cup fresh Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp and golden.

  • 4

    Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until bright green and tender.

  • 6

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

Seared Salmon with Steamed Brown Rice and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Brown Rice and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Brown Rice and Asparagus

Pan-seared salmon fillet served over fluffy brown rice and tender asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

440kcal
Protein
41.9g
Fat
17.2g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

1/2 cup cooked Brown Rice

1 cup fresh Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp and golden.

  • 4

    Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until bright green and tender.

  • 6

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