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 fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

484kcal
Protein
42.1g
Fat
24.9g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Avocado Oil

1/2 Fresh Lemon

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PREPARATION

  • 1

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

  • 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 4 to 5 minutes until the skin is golden and crispy.

  • 4

    Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is just opaque in the center.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.

  • 6

    Serve the seared salmon alongside the warm brown rice and steamed asparagus, finishing the dish with a generous squeeze of fresh 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 salmon fillet served over fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

484kcal
Protein
42.1g
Fat
24.9g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Avocado Oil

1/2 Fresh Lemon

PREPARATION

  • 1

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

  • 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 4 to 5 minutes until the skin is golden and crispy.

  • 4

    Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is just opaque in the center.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.

  • 6

    Serve the seared salmon alongside the warm brown rice and steamed asparagus, finishing the dish with a generous squeeze of fresh lemon juice.