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 sockeye salmon served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

457kcal
Protein
45.3g
Fat
13.9g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon fillet

0.6 cup Cooked Brown Rice

1 cup fresh Asparagus spears

1 tsp Avocado Oil

1 Lemon wedge

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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 until shimmering.

  • 3

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

  • 4

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

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and vibrant green.

  • 6

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

  • 7

    Plate the salmon alongside the 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 wild sockeye salmon served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

457kcal
Protein
45.3g
Fat
13.9g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon fillet

0.6 cup Cooked Brown Rice

1 cup fresh Asparagus spears

1 tsp Avocado Oil

1 Lemon wedge

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 until shimmering.

  • 3

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

  • 4

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

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and vibrant green.

  • 6

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

  • 7

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