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 asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

426kcal
Protein
40g
Fat
15.8g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

0.5 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

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

  • 2

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

  • 3

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until tender but still bright green.

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, drizzling everything with fresh lemon juice before serving.

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 asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

426kcal
Protein
40g
Fat
15.8g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until tender but still bright green.

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, drizzling everything with fresh lemon juice before serving.