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 with nutty brown rice and tender-crisp steamed asparagus, featuring a perfectly golden crispy skin.

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NUTRITION

469kcal
Protein
45.9g
Fat
18.3g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

1/2 cup cooked Brown Rice

1 cup steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Rinse the brown rice and cook in water or low-sodium vegetable broth until fluffy and tender.

  • 2

    Trim the woody ends off the asparagus and steam over simmering water until bright green and tender-crisp.

  • 3

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

  • 4

    Heat the olive oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.

  • 5

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

  • 6

    Flip the fillet carefully and cook for an additional 3-4 minutes until the fish flakes easily with a fork.

  • 7

    Plate the seared salmon alongside the brown rice and steamed asparagus, garnishing with a fresh lemon wedge if desired.

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 with nutty brown rice and tender-crisp steamed asparagus, featuring a perfectly golden crispy skin.

NUTRITION

469kcal
Protein
45.9g
Fat
18.3g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

1/2 cup cooked Brown Rice

1 cup steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Rinse the brown rice and cook in water or low-sodium vegetable broth until fluffy and tender.

  • 2

    Trim the woody ends off the asparagus and steam over simmering water until bright green and tender-crisp.

  • 3

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

  • 4

    Heat the olive oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.

  • 5

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

  • 6

    Flip the fillet carefully and cook for an additional 3-4 minutes until the fish flakes easily with a fork.

  • 7

    Plate the seared salmon alongside the brown rice and steamed asparagus, garnishing with a fresh lemon wedge if desired.