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 bright lemon and a pinch of flaky sea salt.

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NUTRITION

460kcal
Protein
45.0g
Fat
18.2g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until it begins to shimmer.

  • 3

    Place the salmon in the pan skin-side down and press gently with a spatula to ensure contact; sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Flip the salmon carefully and cook for an additional 2 to 3 minutes until the internal temperature reaches your desired level of doneness.

  • 5

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

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave and fluff with a fork.

  • 7

    Plate the brown rice and asparagus alongside the salmon, then finish the entire dish 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 asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

460kcal
Protein
45.0g
Fat
18.2g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until it begins to shimmer.

  • 3

    Place the salmon in the pan skin-side down and press gently with a spatula to ensure contact; sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Flip the salmon carefully and cook for an additional 2 to 3 minutes until the internal temperature reaches your desired level of doneness.

  • 5

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

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave and fluff with a fork.

  • 7

    Plate the brown rice and asparagus alongside the salmon, then finish the entire dish with a fresh squeeze of lemon juice.