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 with a crisp skin, served over nutty brown rice and tender steamed asparagus with a bright squeeze of lemon.

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NUTRITION

469kcal
Protein
46g
Fat
18.2g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan and sear for 4 to 5 minutes per side until the skin is crisp and the flesh is opaque.

  • 4

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 5 minutes until tender-crisp.

  • 5

    Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus.

  • 6

    Drizzle any remaining pan juices and a fresh squeeze of lemon over the dish 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 with a crisp skin, served over nutty brown rice and tender steamed asparagus with a bright squeeze of lemon.

NUTRITION

469kcal
Protein
46g
Fat
18.2g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan and sear for 4 to 5 minutes per side until the skin is crisp and the flesh is opaque.

  • 4

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 5 minutes until tender-crisp.

  • 5

    Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus.

  • 6

    Drizzle any remaining pan juices and a fresh squeeze of lemon over the dish before serving.