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

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NUTRITION

461kcal
Protein
45.6g
Fat
17.7g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1 cup fresh Asparagus

1 teaspoon Avocado Oil

1/2 fresh Lemon

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PREPARATION

  • 1

    Cook the brown rice according to package directions or use pre-cooked steamed brown rice.

  • 2

    Trim the woody ends off the asparagus and steam until tender-crisp, about 4 to 5 minutes.

  • 3

    Pat the salmon fillet dry with a paper towel and season with sea salt and black 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 to 5 minutes until the skin is crispy.

  • 6

    Flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through but still moist.

  • 7

    Plate the salmon alongside the brown rice and asparagus, finishing with a bright squeeze of lemon and a dash of flaky sea salt.

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

NUTRITION

461kcal
Protein
45.6g
Fat
17.7g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1 cup fresh Asparagus

1 teaspoon Avocado Oil

1/2 fresh Lemon

PREPARATION

  • 1

    Cook the brown rice according to package directions or use pre-cooked steamed brown rice.

  • 2

    Trim the woody ends off the asparagus and steam until tender-crisp, about 4 to 5 minutes.

  • 3

    Pat the salmon fillet dry with a paper towel and season with sea salt and black 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 to 5 minutes until the skin is crispy.

  • 6

    Flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through but still moist.

  • 7

    Plate the salmon alongside the brown rice and asparagus, finishing with a bright squeeze of lemon and a dash of flaky sea salt.