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

Try 7 days free, then $12.99 / mo.

NUTRITION

432kcal
Protein
41.6g
Fat
17.6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon fillet

0.5 cup cooked Brown Rice

1 cup fresh Asparagus spears

1 teaspoon Avocado Oil

Salt and pepper to taste

1 Lemon wedge

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the salmon fillet and continue cooking for 2 to 3 minutes, or until the internal temperature reaches your desired level of doneness.

  • 5

    While the salmon is searing, place the asparagus in a steamer basket over a pot of simmering water, cover, and steam for 4 to 5 minutes until tender-crisp and bright green.

  • 6

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

  • 7

    Plate the crispy salmon alongside the brown rice and steamed asparagus, then finish the dish with a generous 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 tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

432kcal
Protein
41.6g
Fat
17.6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon fillet

0.5 cup cooked Brown Rice

1 cup fresh Asparagus spears

1 teaspoon Avocado Oil

Salt and pepper to taste

1 Lemon wedge

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the salmon fillet and continue cooking for 2 to 3 minutes, or until the internal temperature reaches your desired level of doneness.

  • 5

    While the salmon is searing, place the asparagus in a steamer basket over a pot of simmering water, cover, and steam for 4 to 5 minutes until tender-crisp and bright green.

  • 6

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

  • 7

    Plate the crispy salmon alongside the brown rice and steamed asparagus, then finish the dish with a generous squeeze of fresh lemon juice.