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 steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

449kcal
Protein
42.2g
Fat
17.3g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of salt, black pepper, and dried dill.

  • 2

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

  • 3

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

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the salmon sears, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

  • 6

    Warm the brown rice and fluff it with a fork before plating.

  • 7

    Serve the salmon over the rice with the asparagus on the side, garnished with a fresh lemon wedge.

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 steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

449kcal
Protein
42.2g
Fat
17.3g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Season the salmon fillet with a pinch of salt, black pepper, and dried dill.

  • 2

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

  • 3

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

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the salmon sears, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

  • 6

    Warm the brown rice and fluff it with a fork before plating.

  • 7

    Serve the salmon over the rice with the asparagus on the side, garnished with a fresh lemon wedge.