Seared Salmon with Steamed Rice and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Rice and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Rice and Asparagus

Pan-seared wild salmon served with fluffy jasmine rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

450kcal
Protein
34.7g
Fat
21g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Wild Atlantic Salmon

0.5 cup cooked Jasmine Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare the jasmine rice according to package instructions and set aside.

  • 2

    Trim the woody ends off the asparagus and steam them for 3-5 minutes until tender-crisp and bright green.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 125-130 degrees Fahrenheit for medium-rare.

  • 7

    Remove the salmon from the heat and let it rest for 2 minutes.

  • 8

    Plate the salmon alongside the steamed rice and asparagus, drizzling everything with fresh lemon juice before serving.

Seared Salmon with Steamed Rice and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Rice and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Rice and Asparagus

Pan-seared wild salmon served with fluffy jasmine rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

450kcal
Protein
34.7g
Fat
21g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Wild Atlantic Salmon

0.5 cup cooked Jasmine Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon fresh Lemon Juice

PREPARATION

  • 1

    Prepare the jasmine rice according to package instructions and set aside.

  • 2

    Trim the woody ends off the asparagus and steam them for 3-5 minutes until tender-crisp and bright green.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 125-130 degrees Fahrenheit for medium-rare.

  • 7

    Remove the salmon from the heat and let it rest for 2 minutes.

  • 8

    Plate the salmon alongside the steamed rice and asparagus, drizzling everything with fresh lemon juice before serving.