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 fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

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NUTRITION

503kcal
Protein
44.5g
Fat
17.7g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.75 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

Lemon wedges and sea salt for seasoning

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PREPARATION

  • 1

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

  • 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 4-5 minutes until the skin is crisp.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until desired doneness is reached.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until tender-crisp and bright green.

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of 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 fillet served over fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

NUTRITION

503kcal
Protein
44.5g
Fat
17.7g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.75 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

Lemon wedges and sea salt for seasoning

PREPARATION

  • 1

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

  • 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 4-5 minutes until the skin is crisp.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until desired doneness is reached.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until tender-crisp and bright green.

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.