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

Try 7 days free, then $12.99 / mo.

NUTRITION

504kcal
Protein
39.9g
Fat
25.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 tbsp Fresh Lemon Juice

1/4 tsp Avocado Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until bright green.

  • 3

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

  • 4

    Heat avocado oil in a non-stick skillet over medium-high heat.

  • 5

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

  • 6

    Flip the salmon and cook for another 2-3 minutes until the desired doneness is reached.

  • 7

    Plate the salmon alongside the brown rice and asparagus, finishing with a fresh squeeze of 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 salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

504kcal
Protein
39.9g
Fat
25.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 tbsp Fresh Lemon Juice

1/4 tsp Avocado Oil

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until bright green.

  • 3

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

  • 4

    Heat avocado oil in a non-stick skillet over medium-high heat.

  • 5

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

  • 6

    Flip the salmon and cook for another 2-3 minutes until the desired doneness is reached.

  • 7

    Plate the salmon alongside the brown rice and asparagus, finishing with a fresh squeeze of lemon juice.