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 alongside nutty brown rice and tender asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

502kcal
Protein
41.3g
Fat
24g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

0.5 Lemon, juiced

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crisp

  • 3

    Flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork

  • 4

    While the salmon cooks, steam the asparagus spears over boiling water for 4-5 minutes until they are tender-crisp and vibrant green

  • 5

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

  • 6

    Plate the salmon alongside the brown rice and asparagus, finishing the dish with a fresh squeeze of 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 salmon fillet served alongside nutty brown rice and tender asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

502kcal
Protein
41.3g
Fat
24g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

0.5 Lemon, juiced

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crisp

  • 3

    Flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork

  • 4

    While the salmon cooks, steam the asparagus spears over boiling water for 4-5 minutes until they are tender-crisp and vibrant green

  • 5

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

  • 6

    Plate the salmon alongside the brown rice and asparagus, finishing the dish with a fresh squeeze of lemon juice