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 fillet served over fluffy brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

459kcal
Protein
44.7g
Fat
18.1g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Carefully flip the salmon and continue cooking for another 2 to 3 minutes until the fish is just opaque and flakes easily with a fork.

  • 5

    While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and vibrant green.

  • 6

    Warm the pre-cooked brown rice and place it on a plate as a base.

  • 7

    Arrange the steamed asparagus next to the rice and top with the seared salmon fillet.

  • 8

    Drizzle the fresh lemon juice over the entire dish and serve immediately.

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 fillet served over fluffy brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

459kcal
Protein
44.7g
Fat
18.1g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Carefully flip the salmon and continue cooking for another 2 to 3 minutes until the fish is just opaque and flakes easily with a fork.

  • 5

    While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and vibrant green.

  • 6

    Warm the pre-cooked brown rice and place it on a plate as a base.

  • 7

    Arrange the steamed asparagus next to the rice and top with the seared salmon fillet.

  • 8

    Drizzle the fresh lemon juice over the entire dish and serve immediately.