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 alongside nutty brown rice and tender asparagus, finished with a squeeze of bright lemon and flaky sea salt.

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NUTRITION

463kcal
Protein
44.6g
Fat
18g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with salt and 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 to 5 minutes until the skin is crispy

  • 4

    Flip the salmon carefully and cook for another 2 to 3 minutes until the desired doneness is reached

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until tender-crisp

  • 6

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

  • 7

    Plate the salmon, rice, and asparagus together, drizzling the lemon juice over the fish and vegetables

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 alongside nutty brown rice and tender asparagus, finished with a squeeze of bright lemon and flaky sea salt.

NUTRITION

463kcal
Protein
44.6g
Fat
18g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with salt and 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 to 5 minutes until the skin is crispy

  • 4

    Flip the salmon carefully and cook for another 2 to 3 minutes until the desired doneness is reached

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until tender-crisp

  • 6

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

  • 7

    Plate the salmon, rice, and asparagus together, drizzling the lemon juice over the fish and vegetables