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 fluffy brown rice with a side of tender-crisp steamed asparagus and a bright, zesty finish.

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NUTRITION

458kcal
Protein
43.2g
Fat
18.1g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1.5 cups Asparagus spears

1/2 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet 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 high-quality non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is crispy.

  • 4

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

  • 5

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

  • 6

    Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until fluffy.

  • 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 sockeye salmon served over fluffy brown rice with a side of tender-crisp steamed asparagus and a bright, zesty finish.

NUTRITION

458kcal
Protein
43.2g
Fat
18.1g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1.5 cups Asparagus spears

1/2 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet 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 high-quality non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is crispy.

  • 4

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

  • 5

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

  • 6

    Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until fluffy.

  • 7

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