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

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NUTRITION

420kcal
Protein
39.1g
Fat
16.1g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5.75 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Avocado Oil

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PREPARATION

  • 1

    Season the salmon fillet with sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Flip the salmon carefully and cook for an additional 2-3 minutes until cooked through.

  • 5

    Steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until tender-crisp.

  • 6

    Serve the salmon over the fluffed brown rice with the asparagus on the side, garnished with fresh lemon.

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

NUTRITION

420kcal
Protein
39.1g
Fat
16.1g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5.75 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Avocado Oil

PREPARATION

  • 1

    Season the salmon fillet with sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Flip the salmon carefully and cook for an additional 2-3 minutes until cooked through.

  • 5

    Steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until tender-crisp.

  • 6

    Serve the salmon over the fluffed brown rice with the asparagus on the side, garnished with fresh lemon.