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 sockeye salmon served over a bed of fluffy brown rice and steamed asparagus, finished with a bright squeeze of lemon and a hint of flaky sea salt.

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NUTRITION

437kcal
Protein
44.7g
Fat
16.3g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a medium stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

  • 3

    Carefully place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact.

  • 4

    Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.

  • 5

    Flip the fillet and continue cooking for 2 to 3 minutes more until the salmon is just opaque and flakes easily with a fork.

  • 6

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and vibrant green.

  • 7

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

  • 8

    Plate the salmon alongside the brown rice and steamed asparagus, finishing the dish with a generous drizzle of 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 sockeye salmon served over a bed of fluffy brown rice and steamed asparagus, finished with a bright squeeze of lemon and a hint of flaky sea salt.

NUTRITION

437kcal
Protein
44.7g
Fat
16.3g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a medium stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

  • 3

    Carefully place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact.

  • 4

    Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.

  • 5

    Flip the fillet and continue cooking for 2 to 3 minutes more until the salmon is just opaque and flakes easily with a fork.

  • 6

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and vibrant green.

  • 7

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

  • 8

    Plate the salmon alongside the brown rice and steamed asparagus, finishing the dish with a generous drizzle of fresh lemon juice.