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 wild sockeye salmon served over a bed of nutty brown rice and tender-crisp steamed asparagus, finished with a bright and zesty squeeze of lemon.

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NUTRITION

488kcal
Protein
44.8g
Fat
21.3g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus spears

1 tsp Avocado Oil

1 Lemon wedge

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for an additional 2-3 minutes 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 4-5 minutes until tender-crisp.

  • 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 asparagus, finishing the 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 wild sockeye salmon served over a bed of nutty brown rice and tender-crisp steamed asparagus, finished with a bright and zesty squeeze of lemon.

NUTRITION

488kcal
Protein
44.8g
Fat
21.3g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus spears

1 tsp Avocado Oil

1 Lemon wedge

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for an additional 2-3 minutes 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 4-5 minutes until tender-crisp.

  • 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 asparagus, finishing the dish with a fresh squeeze of lemon juice.