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 with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

460kcal
Protein
45.6g
Fat
18.5g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.

  • 2

    Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is cooked through and opaque.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 8

    Drizzle the fresh lemon juice over the salmon and vegetables 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 salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

460kcal
Protein
45.6g
Fat
18.5g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.

  • 2

    Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is cooked through and opaque.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 8

    Drizzle the fresh lemon juice over the salmon and vegetables before serving.