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

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NUTRITION

468kcal
Protein
45.5g
Fat
18.3g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7.1 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Avocado Oil

1 wedge Fresh Lemon

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PREPARATION

  • 1

    Cook the brown rice in a small pot with water until tender and fluffy.

  • 2

    Trim the woody ends of the asparagus and steam over boiling water until tender-crisp.

  • 3

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

  • 4

    Heat avocado oil in a skillet over medium-high heat until it begins to shimmer.

  • 5

    Place the salmon in the pan 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 center is just opaque.

  • 7

    Serve the salmon over the warm brown rice with the steamed asparagus and a squeeze of fresh lemon.

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

NUTRITION

468kcal
Protein
45.5g
Fat
18.3g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7.1 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Avocado Oil

1 wedge Fresh Lemon

PREPARATION

  • 1

    Cook the brown rice in a small pot with water until tender and fluffy.

  • 2

    Trim the woody ends of the asparagus and steam over boiling water until tender-crisp.

  • 3

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

  • 4

    Heat avocado oil in a skillet over medium-high heat until it begins to shimmer.

  • 5

    Place the salmon in the pan 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 center is just opaque.

  • 7

    Serve the salmon over the warm brown rice with the steamed asparagus and a squeeze of fresh lemon.