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 tender-crisp steamed asparagus, finished with a squeeze of zesty lemon for a bright, citrusy finish.

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NUTRITION

493kcal
Protein
40.2g
Fat
23.9g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package directions or use pre-cooked rice to save time.

  • 2

    Season the salmon fillet with a pinch of sea salt, cracked black pepper, and garlic powder.

  • 3

    Heat a non-stick or cast-iron skillet over medium-high heat and place the salmon skin-side down.

  • 4

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until opaque.

  • 5

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

  • 6

    Plate the salmon alongside the brown rice and asparagus, drizzling everything with fresh lemon juice 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 served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of zesty lemon for a bright, citrusy finish.

NUTRITION

493kcal
Protein
40.2g
Fat
23.9g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package directions or use pre-cooked rice to save time.

  • 2

    Season the salmon fillet with a pinch of sea salt, cracked black pepper, and garlic powder.

  • 3

    Heat a non-stick or cast-iron skillet over medium-high heat and place the salmon skin-side down.

  • 4

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until opaque.

  • 5

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

  • 6

    Plate the salmon alongside the brown rice and asparagus, drizzling everything with fresh lemon juice before serving.