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 with steamed asparagus and nutty brown rice, finished with a bright squeeze of lemon for a zesty, fresh bite.

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NUTRITION

420kcal
Protein
39g
Fat
16.3g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic 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 lightly with sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Carefully flip the salmon and cook for another 3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 5 minutes until tender-crisp.

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the entire dish 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 with steamed asparagus and nutty brown rice, finished with a bright squeeze of lemon for a zesty, fresh bite.

NUTRITION

420kcal
Protein
39g
Fat
16.3g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic 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 lightly with sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Carefully flip the salmon and cook for another 3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 5 minutes until tender-crisp.

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the entire dish with fresh lemon juice before serving.