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 nutty brown rice with tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

456kcal
Protein
40.9g
Fat
23.5g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon fillet

1/3 cup cooked Brown Rice

1 cup Asparagus spears

1/2 tsp Avocado Oil

Lemon wedge for serving

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon skin-side down in the hot skillet and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crisp.

  • 4

    While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until bright green and tender-crisp.

  • 5

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, finishing the dish 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 salmon fillet served over nutty brown rice with tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

456kcal
Protein
40.9g
Fat
23.5g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon fillet

1/3 cup cooked Brown Rice

1 cup Asparagus spears

1/2 tsp Avocado Oil

Lemon wedge for serving

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon skin-side down in the hot skillet and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crisp.

  • 4

    While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until bright green and tender-crisp.

  • 5

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 6

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

  • 7

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