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

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NUTRITION

366kcal
Protein
32.5g
Fat
14.5g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

5 spears Fresh Asparagus

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

    Flip the salmon and cook for another 2-3 minutes until cooked through.

  • 6

    Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 7

    Serve the salmon over the rice with asparagus on the side and 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 salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

366kcal
Protein
32.5g
Fat
14.5g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

5 spears Fresh Asparagus

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

    Flip the salmon and cook for another 2-3 minutes until cooked through.

  • 6

    Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 7

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