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 fillet served over nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

453kcal
Protein
43.6g
Fat
17.2g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1.5 cups Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and 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 down and sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Flip the fillet carefully and continue cooking for another 2 to 3 minutes until the salmon is just opaque and flakes easily.

  • 5

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

  • 6

    Serve the seared salmon over a bed of warm brown rice with the steamed asparagus on the side, finishing the dish with a 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 fillet served over nutty brown rice and tender-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

453kcal
Protein
43.6g
Fat
17.2g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1.5 cups Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and 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 down and sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Flip the fillet carefully and continue cooking for another 2 to 3 minutes until the salmon is just opaque and flakes easily.

  • 5

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

  • 6

    Serve the seared salmon over a bed of warm brown rice with the steamed asparagus on the side, finishing the dish with a squeeze of fresh lemon juice.