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 with a side of tender steamed asparagus, finished with a squeeze of bright lemon.

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NUTRITION

463kcal
Protein
44.8g
Fat
18.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

3/4 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat the extra virgin 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 4-5 minutes until the skin is golden and crisp, then flip and cook for another 2-3 minutes until desired doneness.

  • 4

    While the salmon cooks, place the asparagus spears in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.

  • 5

    Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until steaming.

  • 6

    Plate the brown rice and asparagus alongside the salmon, then drizzle everything with fresh lemon juice 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 served over nutty brown rice with a side of tender steamed asparagus, finished with a squeeze of bright lemon.

NUTRITION

463kcal
Protein
44.8g
Fat
18.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

3/4 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat the extra virgin 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 4-5 minutes until the skin is golden and crisp, then flip and cook for another 2-3 minutes until desired doneness.

  • 4

    While the salmon cooks, place the asparagus spears in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.

  • 5

    Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until steaming.

  • 6

    Plate the brown rice and asparagus alongside the salmon, then drizzle everything with fresh lemon juice before serving.