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 and a sprinkle of flaky sea salt.

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NUTRITION

457kcal
Protein
44.6g
Fat
18g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Avocado Oil

Fresh Lemon wedge

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon carefully and cook for another 2-3 minutes until desired doneness is reached.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until tender-crisp and bright green.

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, finishing with a 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 wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

457kcal
Protein
44.6g
Fat
18g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Avocado Oil

Fresh Lemon wedge

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon carefully and cook for another 2-3 minutes until desired doneness is reached.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until tender-crisp and bright green.

  • 6

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

  • 7

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