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 paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon.

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NUTRITION

501kcal
Protein
45.1g
Fat
25.6g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1.5 cups Asparagus

1/4 cup cooked Brown Rice

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4 minutes until the skin is crispy.

  • 5

    Flip the salmon and cook for an additional 3 minutes or until the internal temperature reaches 145°F.

  • 6

    Plate the seared salmon alongside the brown rice and steamed asparagus, finishing 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 salmon fillet paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon.

NUTRITION

501kcal
Protein
45.1g
Fat
25.6g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1.5 cups Asparagus

1/4 cup cooked Brown Rice

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4 minutes until the skin is crispy.

  • 5

    Flip the salmon and cook for an additional 3 minutes or until the internal temperature reaches 145°F.

  • 6

    Plate the seared salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.