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

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NUTRITION

502kcal
Protein
41g
Fat
23.6g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1/2 cup Cooked Brown Rice

1.5 cups Fresh 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 a paper towel and season with a pinch of sea salt and black pepper.

  • 2

    Heat the olive oil in a stainless steel or cast-iron skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crisp.

  • 4

    Flip the salmon carefully and cook for another 2-3 minutes until the desired doneness is reached.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave.

  • 7

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

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

NUTRITION

502kcal
Protein
41g
Fat
23.6g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1/2 cup Cooked Brown Rice

1.5 cups Fresh Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a stainless steel or cast-iron skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crisp.

  • 4

    Flip the salmon carefully and cook for another 2-3 minutes until the desired doneness is reached.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave.

  • 7

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