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 wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

442kcal
Protein
41.9g
Fat
17.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily.

  • 5

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

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 7

    Plate the brown rice and top with the seared salmon fillet.

  • 8

    Arrange the asparagus on the side and drizzle 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 wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

442kcal
Protein
41.9g
Fat
17.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily.

  • 5

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

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 7

    Plate the brown rice and top with the seared salmon fillet.

  • 8

    Arrange the asparagus on the side and drizzle everything with fresh lemon juice before serving.