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

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NUTRITION

458kcal
Protein
45.8g
Fat
18.3g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

0.5 fresh Lemon

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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 non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon skin-side down in the hot pan and press gently with a spatula for 10 seconds to ensure even contact.

  • 4

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 5

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

  • 6

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

  • 7

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

NUTRITION

458kcal
Protein
45.8g
Fat
18.3g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

0.5 fresh Lemon

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 non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon skin-side down in the hot pan and press gently with a spatula for 10 seconds to ensure even contact.

  • 4

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 5

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

  • 6

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

  • 7

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