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 bright lemon and a pinch of flaky sea salt.

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NUTRITION

460kcal
Protein
44.7g
Fat
18.6g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 2-3 minutes until desired doneness is reached.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice and toss with the remaining teaspoon of olive oil.

  • 7

    Plate the salmon alongside the rice and asparagus, drizzling everything with fresh 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 wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

460kcal
Protein
44.7g
Fat
18.6g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 2-3 minutes until desired doneness is reached.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice and toss with the remaining teaspoon of olive oil.

  • 7

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