Grilled 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.

Grilled Salmon with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Grilled Salmon with Steamed Asparagus and Brown Rice

Grilled wild-caught salmon and steamed asparagus served over fluffy brown rice, finished with a bright and zesty squeeze of lemon.

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NUTRITION

440kcal
Protein
42g
Fat
17.2g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild-Caught Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Pat the salmon fillet dry and brush with half of the olive oil, seasoning with a pinch of sea salt and black pepper.

  • 3

    Place the salmon on the grill skin-side down and cook for 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 4

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

  • 5

    Toss the steamed asparagus with the remaining olive oil and a dash of lemon juice.

  • 6

    Serve the grilled salmon over the warm brown rice with the asparagus on the side, drizzling the remaining lemon juice over the fish.

Grilled 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.

Grilled Salmon with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Grilled Salmon with Steamed Asparagus and Brown Rice

Grilled wild-caught salmon and steamed asparagus served over fluffy brown rice, finished with a bright and zesty squeeze of lemon.

NUTRITION

440kcal
Protein
42g
Fat
17.2g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild-Caught Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Pat the salmon fillet dry and brush with half of the olive oil, seasoning with a pinch of sea salt and black pepper.

  • 3

    Place the salmon on the grill skin-side down and cook for 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 4

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

  • 5

    Toss the steamed asparagus with the remaining olive oil and a dash of lemon juice.

  • 6

    Serve the grilled salmon over the warm brown rice with the asparagus on the side, drizzling the remaining lemon juice over the fish.