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

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NUTRITION

462kcal
Protein
44.9g
Fat
18g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Heat the avocado oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat.

  • 2

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

  • 3

    Place the salmon in the hot skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and very crisp.

  • 4

    Carefully flip the salmon and cook for another 2 to 3 minutes until the internal temperature reaches 145°F or the fish flakes easily.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle the entire dish 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 salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright, zesty lemon.

NUTRITION

462kcal
Protein
44.9g
Fat
18g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Heat the avocado oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat.

  • 2

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

  • 3

    Place the salmon in the hot skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and very crisp.

  • 4

    Carefully flip the salmon and cook for another 2 to 3 minutes until the internal temperature reaches 145°F or the fish flakes easily.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle the entire dish with fresh lemon juice before serving.