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 nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon and a sprinkle of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

443kcal
Protein
46.6g
Fat
19.3g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Sockeye Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions until tender and fluffy.

  • 2

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

  • 3

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

  • 4

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crisp.

  • 5

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 125-130 degrees Fahrenheit for medium-rare.

  • 6

    While the salmon finishes, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until bright green and tender-crisp.

  • 7

    Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle with fresh lemon juice 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 nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon and a sprinkle of flaky sea salt.

NUTRITION

443kcal
Protein
46.6g
Fat
19.3g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Sockeye Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions until tender and fluffy.

  • 2

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

  • 3

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

  • 4

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crisp.

  • 5

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 125-130 degrees Fahrenheit for medium-rare.

  • 6

    While the salmon finishes, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until bright green and tender-crisp.

  • 7

    Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.