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 served with nutty brown rice and steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

466kcal
Protein
44.5g
Fat
18.6g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

1/2 cup cooked Brown Rice

1 cup steamed Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice for efficiency.

  • 2

    Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.

  • 4

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

  • 5

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.

  • 6

    Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 7

    Plate the salmon alongside the warm rice and steamed asparagus, drizzling everything with the fresh lemon juice.

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 served with nutty brown rice and steamed asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

466kcal
Protein
44.5g
Fat
18.6g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

1/2 cup cooked Brown Rice

1 cup steamed Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice for efficiency.

  • 2

    Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.

  • 4

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

  • 5

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.

  • 6

    Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 7

    Plate the salmon alongside the warm rice and steamed asparagus, drizzling everything with the fresh lemon juice.