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 sockeye salmon served over fluffy brown rice with a side of tender-crisp steamed asparagus.

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NUTRITION

479kcal
Protein
46.7g
Fat
14.1g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

0.75 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions until light and fluffy.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 3-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and the flesh is cooked halfway through.

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and asparagus, finishing the entire dish 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 sockeye salmon served over fluffy brown rice with a side of tender-crisp steamed asparagus.

NUTRITION

479kcal
Protein
46.7g
Fat
14.1g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

0.75 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions until light and fluffy.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 3-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and the flesh is cooked halfway through.

  • 6

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

  • 7

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