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 nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of fragrant dill.

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NUTRITION

472kcal
Protein
34.7g
Fat
24.6g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Olive Oil

0.5 fresh Lemon

1 teaspoon fresh Dill

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides 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 skin-side down in the hot pan and sear for 4 minutes until the skin is perfectly crisp.

  • 4

    Flip the salmon carefully and cook for an additional 2-3 minutes until the center is just opaque and the fish flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 4-5 minutes until they are vibrant green and tender-crisp.

  • 6

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

  • 7

    Plate the brown rice and asparagus, top with the seared salmon fillet, and garnish with a generous squeeze of fresh lemon and 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 salmon fillet served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of fragrant dill.

NUTRITION

472kcal
Protein
34.7g
Fat
24.6g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Olive Oil

0.5 fresh Lemon

1 teaspoon fresh Dill

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides 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 skin-side down in the hot pan and sear for 4 minutes until the skin is perfectly crisp.

  • 4

    Flip the salmon carefully and cook for an additional 2-3 minutes until the center is just opaque and the fish flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 4-5 minutes until they are vibrant green and tender-crisp.

  • 6

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

  • 7

    Plate the brown rice and asparagus, top with the seared salmon fillet, and garnish with a generous squeeze of fresh lemon and chopped dill.