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 paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

460kcal
Protein
44.7g
Fat
18.1g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with salt and 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 4-5 minutes until the skin is crisp.

  • 4

    Flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are tender-crisp.

  • 6

    Serve the seared salmon alongside the warm cooked brown rice and steamed asparagus.

  • 7

    Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables.

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 paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

460kcal
Protein
44.7g
Fat
18.1g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with salt and 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 4-5 minutes until the skin is crisp.

  • 4

    Flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are tender-crisp.

  • 6

    Serve the seared salmon alongside the warm cooked brown rice and steamed asparagus.

  • 7

    Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables.