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

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NUTRITION

456kcal
Protein
36.3g
Fat
21.9g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

0.5 medium Lemon

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PREPARATION

  • 1

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

  • 2

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

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

  • 4

    Carefully flip the salmon and cook for another 3 minutes, or until the internal temperature reaches your desired level of doneness.

  • 5

    While the salmon cooks, place the asparagus spears in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and vibrant green.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.

  • 7

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

NUTRITION

456kcal
Protein
36.3g
Fat
21.9g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

0.5 medium Lemon

PREPARATION

  • 1

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

  • 2

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

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

  • 4

    Carefully flip the salmon and cook for another 3 minutes, or until the internal temperature reaches your desired level of doneness.

  • 5

    While the salmon cooks, place the asparagus spears in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and vibrant green.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.

  • 7

    Plate the brown rice and asparagus, top with the seared salmon, and finish with a generous squeeze of fresh lemon juice.