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 over fluffy brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

474kcal
Protein
33.7g
Fat
24.6g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat.

  • 3

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

  • 4

    Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a separate small pot or microwave.

  • 7

    Plate the brown rice and asparagus alongside the salmon, 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 salmon fillet served over fluffy brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

474kcal
Protein
33.7g
Fat
24.6g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat.

  • 3

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

  • 4

    Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a separate small pot or microwave.

  • 7

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