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 served with nutty brown rice and tender asparagus, finished with a squeeze of lemon and fresh dill for a bright, citrusy finish.

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NUTRITION

430kcal
Protein
35.6g
Fat
24.1g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

1/4 cup Cooked Brown Rice

1 cup Asparagus Spears

1/2 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 sea salt and cracked black pepper.

  • 2

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

  • 3

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

  • 4

    Flip the salmon carefully and cook for another 2-3 minutes until it reaches your desired level of doneness.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the rice and steamed asparagus, finishing with a fresh squeeze of lemon juice and a sprinkle of fresh dill.

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 served with nutty brown rice and tender asparagus, finished with a squeeze of lemon and fresh dill for a bright, citrusy finish.

NUTRITION

430kcal
Protein
35.6g
Fat
24.1g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

1/4 cup Cooked Brown Rice

1 cup Asparagus Spears

1/2 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon carefully and cook for another 2-3 minutes until it reaches your desired level of doneness.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the rice and steamed asparagus, finishing with a fresh squeeze of lemon juice and a sprinkle of fresh dill.