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 salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

450kcal
Protein
43.1g
Fat
17.5g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Avocado Oil

1 Lemon wedge

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions and set aside.

  • 2

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

  • 3

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat.

  • 4

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

  • 5

    Carefully flip the salmon and cook for another 2 to 3 minutes until the internal temperature reaches 145°F.

  • 6

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

  • 7

    Serve the seared salmon over the brown rice with the asparagus on the side, 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 salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

450kcal
Protein
43.1g
Fat
17.5g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Avocado Oil

1 Lemon wedge

PREPARATION

  • 1

    Prepare the brown rice according to package instructions and set aside.

  • 2

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

  • 3

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat.

  • 4

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

  • 5

    Carefully flip the salmon and cook for another 2 to 3 minutes until the internal temperature reaches 145°F.

  • 6

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

  • 7

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