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 fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon and a hint of cracked black pepper.

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NUTRITION

482kcal
Protein
42.2g
Fat
25.3g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/3 cup cooked Brown Rice

1 cup Asparagus spears

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PREPARATION

  • 1

    Rinse the brown rice and cook according to package directions until tender.

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes.

  • 5

    Flip the salmon and cook for another 2-3 minutes until the center is just opaque.

  • 6

    Plate the salmon alongside the rice and asparagus, garnishing with fresh lemon wedges.

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 fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon and a hint of cracked black pepper.

NUTRITION

482kcal
Protein
42.2g
Fat
25.3g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/3 cup cooked Brown Rice

1 cup Asparagus spears

PREPARATION

  • 1

    Rinse the brown rice and cook according to package directions until tender.

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes.

  • 5

    Flip the salmon and cook for another 2-3 minutes until the center is just opaque.

  • 6

    Plate the salmon alongside the rice and asparagus, garnishing with fresh lemon wedges.