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 over nutty brown rice with a side of tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

450kcal
Protein
43.1g
Fat
17.5g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon fillet

0.5 cup Cooked Brown Rice

1 cup fresh Asparagus spears

1 tsp Avocado Oil

Fresh lemon wedge

Pinch of sea salt and black pepper

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PREPARATION

  • 1

    Prepare the brown rice according to package directions or use pre-cooked rice to save time.

  • 2

    Trim the woody ends off the asparagus and steam them for 4-6 minutes until tender but still vibrant green.

  • 3

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

  • 4

    Heat a non-stick skillet over medium-high heat and add the avocado oil.

  • 5

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

  • 6

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 7

    Plate the salmon alongside the brown rice and steamed 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 over nutty brown rice with a side of tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

450kcal
Protein
43.1g
Fat
17.5g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon fillet

0.5 cup Cooked Brown Rice

1 cup fresh Asparagus spears

1 tsp Avocado Oil

Fresh lemon wedge

Pinch of sea salt and black pepper

PREPARATION

  • 1

    Prepare the brown rice according to package directions or use pre-cooked rice to save time.

  • 2

    Trim the woody ends off the asparagus and steam them for 4-6 minutes until tender but still vibrant green.

  • 3

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

  • 4

    Heat a non-stick skillet over medium-high heat and add the avocado oil.

  • 5

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

  • 6

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 7

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