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-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

473kcal
Protein
46.3g
Fat
18.4g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

1/2 cup cooked Brown Rice

1 cup Asparagus

1 teaspoon Avocado Oil

1/4 Lemon

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PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions until tender.

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the fillet carefully and cook for another 2-3 minutes until the salmon is just opaque in the center.

  • 7

    Plate the salmon alongside the 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-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

473kcal
Protein
46.3g
Fat
18.4g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

1/2 cup cooked Brown Rice

1 cup Asparagus

1 teaspoon Avocado Oil

1/4 Lemon

PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions until tender.

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the fillet carefully and cook for another 2-3 minutes until the salmon is just opaque in the center.

  • 7

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