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 tender-crisp steamed asparagus and a squeeze of fresh lemon.

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NUTRITION

440kcal
Protein
42g
Fat
17.2g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus spears and steam them over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 8

    Drizzle the fresh lemon juice over the fish and vegetables just before serving.

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 tender-crisp steamed asparagus and a squeeze of fresh lemon.

NUTRITION

440kcal
Protein
42g
Fat
17.2g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus spears and steam them over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 8

    Drizzle the fresh lemon juice over the fish and vegetables just before serving.