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 served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

420kcal
Protein
39.3g
Fat
16.4g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice.

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the salmon and cook for another 3-4 minutes until opaque throughout.

  • 7

    Plate the brown rice and asparagus, top with the salmon, and drizzle 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 wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

420kcal
Protein
39.3g
Fat
16.4g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice.

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the salmon and cook for another 3-4 minutes until opaque throughout.

  • 7

    Plate the brown rice and asparagus, top with the salmon, and drizzle with fresh lemon juice.