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 and steamed asparagus served over a bed of fluffy brown rice, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

493kcal
Protein
43.9g
Fat
17.5g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.75 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon 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 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 golden and crispy.

  • 4

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle everything with fresh lemon juice and a sprinkle of flaky sea salt before serving.

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 and steamed asparagus served over a bed of fluffy brown rice, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

493kcal
Protein
43.9g
Fat
17.5g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.75 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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 golden and crispy.

  • 4

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle everything with fresh lemon juice and a sprinkle of flaky sea salt before serving.