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

420kcal
Protein
39g
Fat
16.3g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until the oil is 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 to 5 minutes without moving it until the skin is crispy and releases easily from the pan.

  • 5

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

  • 6

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

  • 7

    Warm the pre-cooked brown rice and fluff it with a fork before plating.

  • 8

    Arrange the salmon, rice, and asparagus on a plate and drizzle everything with the 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 salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright, zesty lemon.

NUTRITION

420kcal
Protein
39g
Fat
16.3g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until the oil is 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 to 5 minutes without moving it until the skin is crispy and releases easily from the pan.

  • 5

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

  • 6

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

  • 7

    Warm the pre-cooked brown rice and fluff it with a fork before plating.

  • 8

    Arrange the salmon, rice, and asparagus on a plate and drizzle everything with the fresh lemon juice.