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 steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

464kcal
Protein
45g
Fat
19g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Sea Salt and Black Pepper to taste

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.

  • 2

    Trim the tough, woody ends off the asparagus and steam them for 3-5 minutes until bright green and tender-crisp.

  • 3

    Pat the salmon fillet completely dry with a paper towel to ensure a good sear, then season both sides with sea salt and black pepper.

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to prevent curling.

  • 6

    Sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium.

  • 7

    Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.

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 steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

464kcal
Protein
45g
Fat
19g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Sea Salt and Black Pepper to taste

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.

  • 2

    Trim the tough, woody ends off the asparagus and steam them for 3-5 minutes until bright green and tender-crisp.

  • 3

    Pat the salmon fillet completely dry with a paper towel to ensure a good sear, then season both sides with sea salt and black pepper.

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to prevent curling.

  • 6

    Sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium.

  • 7

    Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.