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 fillet served over nutty brown rice with a side of tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

460kcal
Protein
44.9g
Fat
18.2g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.

  • 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, arranging the asparagus on the side.

  • 8

    Drizzle the fresh lemon juice over the salmon and vegetables 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 fillet served over nutty brown rice with a side of tender steamed asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

460kcal
Protein
44.9g
Fat
18.2g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.

  • 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, arranging the asparagus on the side.

  • 8

    Drizzle the fresh lemon juice over the salmon and vegetables before serving.