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 steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

493kcal
Protein
41.9g
Fat
23.3g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus

1/2 tsp Avocado Oil

1 Lemon Wedge

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper on both sides.

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for about four to five minutes until the skin is crisp and releases easily from the pan.

  • 4

    Flip the fillet and cook for another three to four minutes until the salmon is cooked through but still moist in the center.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for three to five minutes until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice and plate it alongside the seared salmon and steamed asparagus.

  • 7

    Garnish the dish with a fresh lemon wedge and a sprinkle of lemon zest for a bright, zesty finish.

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 steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

493kcal
Protein
41.9g
Fat
23.3g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus

1/2 tsp Avocado Oil

1 Lemon Wedge

PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper on both sides.

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for about four to five minutes until the skin is crisp and releases easily from the pan.

  • 4

    Flip the fillet and cook for another three to four minutes until the salmon is cooked through but still moist in the center.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for three to five minutes until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice and plate it alongside the seared salmon and steamed asparagus.

  • 7

    Garnish the dish with a fresh lemon wedge and a sprinkle of lemon zest for a bright, zesty finish.