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 with crispy skin served over nutty brown rice and tender steamed asparagus with a bright squeeze of lemon.

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NUTRITION

495kcal
Protein
40.1g
Fat
23.8g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Asparagus spears

1/2 cup cooked Brown Rice

1 tablespoon fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions and set aside.

  • 2

    Season the salmon fillet with sea salt and cracked black pepper.

  • 3

    Heat a non-stick skillet over medium-high heat.

  • 4

    Place the salmon in the skillet skin-side down and sear for 5 minutes until the skin is golden and crispy.

  • 5

    Flip the salmon and cook for an additional 3 minutes until the center is just opaque.

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle everything with 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 salmon fillet with crispy skin served over nutty brown rice and tender steamed asparagus with a bright squeeze of lemon.

NUTRITION

495kcal
Protein
40.1g
Fat
23.8g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Asparagus spears

1/2 cup cooked Brown Rice

1 tablespoon fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions and set aside.

  • 2

    Season the salmon fillet with sea salt and cracked black pepper.

  • 3

    Heat a non-stick skillet over medium-high heat.

  • 4

    Place the salmon in the skillet skin-side down and sear for 5 minutes until the skin is golden and crispy.

  • 5

    Flip the salmon and cook for an additional 3 minutes until the center is just opaque.

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle everything with fresh lemon juice.