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 steamed asparagus, finished with a squeeze of lemon for a bright, zesty finish.

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NUTRITION

472kcal
Protein
45g
Fat
18.3g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 135-140°F for a medium finish.

  • 5

    While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until they are bright green and tender-crisp.

  • 6

    Fluff the pre-cooked brown rice and warm it through in a small saucepan or microwave.

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle the entire dish with fresh lemon juice to brighten the flavors.

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 steamed asparagus, finished with a squeeze of lemon for a bright, zesty finish.

NUTRITION

472kcal
Protein
45g
Fat
18.3g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 135-140°F for a medium finish.

  • 5

    While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until they are bright green and tender-crisp.

  • 6

    Fluff the pre-cooked brown rice and warm it through in a small saucepan or microwave.

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle the entire dish with fresh lemon juice to brighten the flavors.