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 with fluffy brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

440kcal
Protein
42g
Fat
17.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season both sides with a pinch of 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 pan and sear for 4 to 5 minutes without moving it to ensure the skin becomes crisp.

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145°F or your desired level of doneness.

  • 5

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

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork before placing it on the plate.

  • 7

    Arrange the seared salmon and steamed asparagus alongside the rice, then drizzle everything with fresh lemon juice and a final sprinkle of flaky sea salt.

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 with fluffy brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

440kcal
Protein
42g
Fat
17.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season both sides with a pinch of 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 pan and sear for 4 to 5 minutes without moving it to ensure the skin becomes crisp.

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145°F or your desired level of doneness.

  • 5

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

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork before placing it on the plate.

  • 7

    Arrange the seared salmon and steamed asparagus alongside the rice, then drizzle everything with fresh lemon juice and a final sprinkle of flaky sea salt.