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 steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

460kcal
Protein
44.4g
Fat
18g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

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 is shimmering.

  • 3

    Place the salmon in the pan, skin-side down, and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.

  • 4

    Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

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

  • 6

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

  • 7

    Plate the brown rice and asparagus alongside the salmon, finishing the dish with a squeeze of fresh 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 steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

460kcal
Protein
44.4g
Fat
18g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

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 is shimmering.

  • 3

    Place the salmon in the pan, skin-side down, and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.

  • 4

    Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

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

  • 6

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

  • 7

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