Seared Salmon with Steamed Asparagus and Herbed 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 Herbed Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Herbed Brown Rice

Pan-seared wild salmon served with tender steamed asparagus and fluffy brown rice tossed in fresh dill and lemon, finished with a bright, zesty squeeze.

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NUTRITION

501kcal
Protein
44.9g
Fat
22.7g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill, chopped

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PREPARATION

  • 1

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

  • 2

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

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

  • 4

    Flip the salmon carefully and cook for another 2 to 3 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and vibrant green.

  • 6

    In a small bowl, toss the warm cooked brown rice with the remaining teaspoon of olive oil, fresh dill, and lemon juice.

  • 7

    Serve the seared salmon alongside the herbed brown rice and steamed asparagus, garnishing with an extra lemon wedge if desired.

Seared Salmon with Steamed Asparagus and Herbed 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 Herbed Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Herbed Brown Rice

Pan-seared wild salmon served with tender steamed asparagus and fluffy brown rice tossed in fresh dill and lemon, finished with a bright, zesty squeeze.

NUTRITION

501kcal
Protein
44.9g
Fat
22.7g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill, chopped

PREPARATION

  • 1

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

  • 2

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

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

  • 4

    Flip the salmon carefully and cook for another 2 to 3 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and vibrant green.

  • 6

    In a small bowl, toss the warm cooked brown rice with the remaining teaspoon of olive oil, fresh dill, and lemon juice.

  • 7

    Serve the seared salmon alongside the herbed brown rice and steamed asparagus, garnishing with an extra lemon wedge if desired.