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

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NUTRITION

489kcal
Protein
39.6g
Fat
23.9g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat a heavy-bottomed non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the edges are crisp and the center is cooked to your liking.

  • 3

    While the salmon sears, steam the asparagus spears over boiling water for 4-6 minutes until they are vibrant green and tender-crisp.

  • 4

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

  • 5

    Plate the salmon alongside the rice and asparagus, garnishing with a fresh lemon wedge for an extra pop of flavor.

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

NUTRITION

489kcal
Protein
39.6g
Fat
23.9g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

PREPARATION

  • 1

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

  • 2

    Heat a heavy-bottomed non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the edges are crisp and the center is cooked to your liking.

  • 3

    While the salmon sears, steam the asparagus spears over boiling water for 4-6 minutes until they are vibrant green and tender-crisp.

  • 4

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

  • 5

    Plate the salmon alongside the rice and asparagus, garnishing with a fresh lemon wedge for an extra pop of flavor.