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, citrusy zing.

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NUTRITION

502kcal
Protein
44.2g
Fat
23.4g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 wedge Fresh Lemon

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PREPARATION

  • 1

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

  • 2

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 3

    Sear the salmon for 4 to 5 minutes until the skin is crispy, then flip and cook for an additional 3 minutes until medium-rare.

  • 4

    While the salmon cooks, steam the asparagus spears for 5 to 7 minutes until they are tender-crisp and vibrant green.

  • 5

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

  • 6

    Plate the salmon alongside the rice and asparagus, finishing the dish 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 with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, citrusy zing.

NUTRITION

502kcal
Protein
44.2g
Fat
23.4g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 wedge Fresh Lemon

PREPARATION

  • 1

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

  • 2

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 3

    Sear the salmon for 4 to 5 minutes until the skin is crispy, then flip and cook for an additional 3 minutes until medium-rare.

  • 4

    While the salmon cooks, steam the asparagus spears for 5 to 7 minutes until they are tender-crisp and vibrant green.

  • 5

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

  • 6

    Plate the salmon alongside the rice and asparagus, finishing the dish with a generous squeeze of fresh lemon juice.