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, topped with a soft-poached egg for a rich, silky finish.

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NUTRITION

513kcal
Protein
42.6g
Fat
25.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1 cup Asparagus spears

1/2 cup cooked Brown Rice

1 large Egg

1/2 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the salmon fillet generously with sea salt and cracked black pepper.

  • 3

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

  • 4

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

  • 5

    Flip the salmon and cook for another 3-4 minutes until the center is just opaque.

  • 6

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

  • 7

    Bring a small pot of water to a gentle simmer with a splash of vinegar and poach the egg for 3 minutes until the white is set but the yolk remains runny.

  • 8

    Place the brown rice in a bowl, top with the seared salmon and steamed asparagus, and crown the dish with the poached egg.

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, topped with a soft-poached egg for a rich, silky finish.

NUTRITION

513kcal
Protein
42.6g
Fat
25.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1 cup Asparagus spears

1/2 cup cooked Brown Rice

1 large Egg

1/2 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the salmon fillet generously with sea salt and cracked black pepper.

  • 3

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

  • 4

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

  • 5

    Flip the salmon and cook for another 3-4 minutes until the center is just opaque.

  • 6

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

  • 7

    Bring a small pot of water to a gentle simmer with a splash of vinegar and poach the egg for 3 minutes until the white is set but the yolk remains runny.

  • 8

    Place the brown rice in a bowl, top with the seared salmon and steamed asparagus, and crown the dish with the poached egg.