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 with nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

463kcal
Protein
44.6g
Fat
18g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Avocado Oil

1/2 fresh Lemon

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

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PREPARATION

  • 1

    Prepare the brown rice according to package directions until fluffy and tender.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to achieve a crispy skin.

  • 6

    Carefully flip the fillet and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit and the flesh is opaque.

  • 7

    Plate the salmon alongside the rice and asparagus, then squeeze fresh lemon juice over the fish and vegetables 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 salmon fillet served with nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

463kcal
Protein
44.6g
Fat
18g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Avocado Oil

1/2 fresh Lemon

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

PREPARATION

  • 1

    Prepare the brown rice according to package directions until fluffy and tender.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to achieve a crispy skin.

  • 6

    Carefully flip the fillet and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit and the flesh is opaque.

  • 7

    Plate the salmon alongside the rice and asparagus, then squeeze fresh lemon juice over the fish and vegetables before serving.