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 with a side of steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

488kcal
Protein
41.8g
Fat
27.6g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1 cup Asparagus

0.25 cup Cooked Brown Rice

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Cook the brown rice according to package instructions until tender and fluffy.

  • 2

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

  • 3

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

  • 4

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.

  • 5

    Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily.

  • 6

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

  • 7

    Plate the seared salmon and asparagus alongside the brown rice and finish 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 salmon fillet served over nutty brown rice with a side of steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

488kcal
Protein
41.8g
Fat
27.6g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1 cup Asparagus

0.25 cup Cooked Brown Rice

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Cook the brown rice according to package instructions until tender and fluffy.

  • 2

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

  • 3

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

  • 4

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.

  • 5

    Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily.

  • 6

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

  • 7

    Plate the seared salmon and asparagus alongside the brown rice and finish with a fresh squeeze of lemon juice.