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 asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

462kcal
Protein
44.6g
Fat
18.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and steam over boiling water until vibrant green and fork-tender.

  • 3

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

  • 4

    Heat avocado oil in a stainless steel or cast-iron skillet over medium-high heat.

  • 5

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

  • 6

    Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

  • 7

    Serve the seared salmon alongside the brown rice and steamed asparagus with a fresh lemon wedge on the side.

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 asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

462kcal
Protein
44.6g
Fat
18.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon 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 over boiling water until vibrant green and fork-tender.

  • 3

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

  • 4

    Heat avocado oil in a stainless steel or cast-iron skillet over medium-high heat.

  • 5

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

  • 6

    Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

  • 7

    Serve the seared salmon alongside the brown rice and steamed asparagus with a fresh lemon wedge on the side.