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 nutty brown rice with a side of tender-crisp steamed asparagus and a squeeze of fresh lemon for a bright, citrusy finish.

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NUTRITION

498kcal
Protein
45.5g
Fat
18.3g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

2/3 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 Lemon Wedge

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions and set aside.

  • 2

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 3

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

  • 4

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

  • 5

    Flip the salmon carefully and cook for an additional 3-4 minutes until cooked through to your preference.

  • 6

    While the salmon is searing, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until tender-crisp and bright green.

  • 7

    Serve the seared salmon over the warm brown rice with the steamed asparagus on the side.

  • 8

    Finish the dish with a fresh squeeze of lemon over the salmon 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 served over nutty brown rice with a side of tender-crisp steamed asparagus and a squeeze of fresh lemon for a bright, citrusy finish.

NUTRITION

498kcal
Protein
45.5g
Fat
18.3g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

2/3 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 Lemon Wedge

PREPARATION

  • 1

    Prepare the brown rice according to package instructions and set aside.

  • 2

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 3

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

  • 4

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

  • 5

    Flip the salmon carefully and cook for an additional 3-4 minutes until cooked through to your preference.

  • 6

    While the salmon is searing, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until tender-crisp and bright green.

  • 7

    Serve the seared salmon over the warm brown rice with the steamed asparagus on the side.

  • 8

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