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 and tender asparagus, finished with a squeeze of lemon and fresh dill for a bright, citrusy finish.

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NUTRITION

460kcal
Protein
45.7g
Fat
18.5g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill, chopped

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.

  • 4

    Carefully flip the salmon and continue cooking for 3 to 4 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon sears, steam the asparagus in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

  • 6

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

  • 7

    Arrange the brown rice and steamed asparagus on a plate and top with the seared salmon.

  • 8

    Drizzle the lemon juice over the fish and vegetables, then garnish with the fresh chopped dill.

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 and tender asparagus, finished with a squeeze of lemon and fresh dill for a bright, citrusy finish.

NUTRITION

460kcal
Protein
45.7g
Fat
18.5g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill, chopped

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.

  • 4

    Carefully flip the salmon and continue cooking for 3 to 4 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon sears, steam the asparagus in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

  • 6

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

  • 7

    Arrange the brown rice and steamed asparagus on a plate and top with the seared salmon.

  • 8

    Drizzle the lemon juice over the fish and vegetables, then garnish with the fresh chopped dill.