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 served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty aroma.

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NUTRITION

505kcal
Protein
41.4g
Fat
20.5g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6.4 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

Salt and pepper to taste

Lemon wedge for serving

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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 shimmering.

  • 3

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

  • 4

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.

  • 6

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

  • 7

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

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 served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty aroma.

NUTRITION

505kcal
Protein
41.4g
Fat
20.5g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6.4 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

Salt and pepper to taste

Lemon wedge for serving

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 shimmering.

  • 3

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

  • 4

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.

  • 6

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

  • 7

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