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 steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

453kcal
Protein
42.1g
Fat
17.3g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package directions or use pre-cooked rice for convenience.

  • 2

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

  • 3

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

  • 4

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms, then flip and cook for another 3 to 4 minutes.

  • 5

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.

  • 6

    Serve the seared salmon over the fluffy brown rice with a side of asparagus and a bright squeeze of fresh 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 and tender steamed asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

453kcal
Protein
42.1g
Fat
17.3g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package directions or use pre-cooked rice for convenience.

  • 2

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

  • 3

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

  • 4

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms, then flip and cook for another 3 to 4 minutes.

  • 5

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.

  • 6

    Serve the seared salmon over the fluffy brown rice with a side of asparagus and a bright squeeze of fresh lemon juice.