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

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NUTRITION

452kcal
Protein
43.2g
Fat
17.6g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Olive Oil

1 Lemon wedge

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PREPARATION

  • 1

    Cook the brown rice according to package instructions until tender and fluffy.

  • 2

    Trim the tough, woody ends off the asparagus spears.

  • 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 non-stick skillet over medium-high heat until shimmering.

  • 5

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

  • 6

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.

  • 7

    While the salmon is finishing, steam the asparagus in a steamer basket over boiling water for 3 to 4 minutes until vibrant green and tender-crisp.

  • 8

    Plate the seared salmon alongside the brown rice and steamed asparagus, serving with a fresh lemon wedge to squeeze over the fish.

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

NUTRITION

452kcal
Protein
43.2g
Fat
17.6g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Olive Oil

1 Lemon wedge

PREPARATION

  • 1

    Cook the brown rice according to package instructions until tender and fluffy.

  • 2

    Trim the tough, woody ends off the asparagus spears.

  • 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 non-stick skillet over medium-high heat until shimmering.

  • 5

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

  • 6

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.

  • 7

    While the salmon is finishing, steam the asparagus in a steamer basket over boiling water for 3 to 4 minutes until vibrant green and tender-crisp.

  • 8

    Plate the seared salmon alongside the brown rice and steamed asparagus, serving with a fresh lemon wedge to squeeze over the fish.