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 with fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon.

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NUTRITION

473kcal
Protein
46.3g
Fat
18.4g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a 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 cooked through.

  • 5

    While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until they are tender-crisp.

  • 6

    Serve the seared salmon over the warm brown rice with the steamed asparagus on the side, finishing with a bright 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 with fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon.

NUTRITION

473kcal
Protein
46.3g
Fat
18.4g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a 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 cooked through.

  • 5

    While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until they are tender-crisp.

  • 6

    Serve the seared salmon over the warm brown rice with the steamed asparagus on the side, finishing with a bright squeeze of fresh lemon juice.