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 and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

469kcal
Protein
44.7g
Fat
18.1g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until bright green and tender-crisp.

  • 3

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 4

    Carefully place the salmon in the skillet and sear for 4 minutes until a golden crust forms.

  • 5

    Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and asparagus, then garnish with a fresh lemon wedge if desired.

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 and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

NUTRITION

469kcal
Protein
44.7g
Fat
18.1g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until bright green and tender-crisp.

  • 3

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 4

    Carefully place the salmon in the skillet and sear for 4 minutes until a golden crust forms.

  • 5

    Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and asparagus, then garnish with a fresh lemon wedge if desired.