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 sockeye salmon served over a bed of nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon.

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NUTRITION

405kcal
Protein
41.5g
Fat
13.1g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Sockeye Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side up and sear for 3-4 minutes until a golden crust forms, then flip and cook for another 3 minutes or until desired doneness.

  • 4

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.

  • 5

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

  • 6

    Plate the salmon alongside the brown rice and steamed asparagus, drizzling the fresh lemon juice over the fish and vegetables just 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 sockeye salmon served over a bed of nutty brown rice and tender steamed asparagus, finished with a bright squeeze of lemon.

NUTRITION

405kcal
Protein
41.5g
Fat
13.1g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Sockeye Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side up and sear for 3-4 minutes until a golden crust forms, then flip and cook for another 3 minutes or until desired doneness.

  • 4

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.

  • 5

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

  • 6

    Plate the salmon alongside the brown rice and steamed asparagus, drizzling the fresh lemon juice over the fish and vegetables just before serving.