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

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NUTRITION

469kcal
Protein
45.6g
Fat
18.8g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Avocado Oil

1 Lemon Wedge

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PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a skillet over medium-high heat until shimmering.

  • 3

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

  • 4

    Flip the salmon carefully and cook for another 2-3 minutes until it reaches your desired level of doneness.

  • 5

    Steam the asparagus in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 6

    Plate the salmon alongside the warm brown rice and asparagus, finishing with a fresh squeeze of lemon juice.

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

NUTRITION

469kcal
Protein
45.6g
Fat
18.8g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Avocado Oil

1 Lemon Wedge

PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a skillet over medium-high heat until shimmering.

  • 3

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

  • 4

    Flip the salmon carefully and cook for another 2-3 minutes until it reaches your desired level of doneness.

  • 5

    Steam the asparagus in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 6

    Plate the salmon alongside the warm brown rice and asparagus, finishing with a fresh squeeze of lemon juice.