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

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NUTRITION

497kcal
Protein
40.1g
Fat
25.9g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

0.4 cup cooked Brown Rice

10 medium Asparagus spears

0.5 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions and set aside.

  • 2

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

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.

  • 6

    Plate the brown rice and steamed asparagus, top with the seared salmon, and finish with a 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 over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

497kcal
Protein
40.1g
Fat
25.9g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

0.4 cup cooked Brown Rice

10 medium Asparagus spears

0.5 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions and set aside.

  • 2

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

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.

  • 6

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