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 steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

485kcal
Protein
42.4g
Fat
25.6g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Asparagus spears

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PREPARATION

  • 1

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

  • 2

    Season the salmon fillet with sea salt, black pepper, and a touch of lemon zest.

  • 3

    Heat a high-quality non-stick or cast-iron skillet over medium-high heat.

  • 4

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

  • 5

    Flip the salmon carefully and cook for another 2-3 minutes until desired doneness is reached.

  • 6

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

  • 7

    Assemble the plate by layering the salmon over the rice with asparagus on the side, finishing with a fresh squeeze of 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 steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

485kcal
Protein
42.4g
Fat
25.6g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Asparagus spears

PREPARATION

  • 1

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

  • 2

    Season the salmon fillet with sea salt, black pepper, and a touch of lemon zest.

  • 3

    Heat a high-quality non-stick or cast-iron skillet over medium-high heat.

  • 4

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

  • 5

    Flip the salmon carefully and cook for another 2-3 minutes until desired doneness is reached.

  • 6

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

  • 7

    Assemble the plate by layering the salmon over the rice with asparagus on the side, finishing with a fresh squeeze of lemon juice.