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-crisp steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

461kcal
Protein
33g
Fat
24.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet with sea salt and black pepper.

  • 2

    Heat avocado oil in a cast-iron skillet over medium-high heat.

  • 3

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

  • 4

    Flip the salmon and cook for another 2 to 3 minutes until desired doneness is reached.

  • 5

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until tender-crisp.

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, finishing with a squeeze of fresh 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 fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

461kcal
Protein
33g
Fat
24.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet with sea salt and black pepper.

  • 2

    Heat avocado oil in a cast-iron skillet over medium-high heat.

  • 3

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

  • 4

    Flip the salmon and cook for another 2 to 3 minutes until desired doneness is reached.

  • 5

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until tender-crisp.

  • 6

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

  • 7

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