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 asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

459kcal
Protein
39.5g
Fat
20.7g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides 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 in the pan, skin-side down, and sear for 4-5 minutes until the skin is golden and crispy.

  • 4

    Carefully flip the fillet and continue cooking for 2-3 minutes until the salmon is just opaque in the center.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until tender-crisp.

  • 6

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

  • 7

    Plate the seared salmon over the bed of brown rice with the steamed asparagus on the side, finishing with a squeeze 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 wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

459kcal
Protein
39.5g
Fat
20.7g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides 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 in the pan, skin-side down, and sear for 4-5 minutes until the skin is golden and crispy.

  • 4

    Carefully flip the fillet and continue cooking for 2-3 minutes until the salmon is just opaque in the center.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until tender-crisp.

  • 6

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

  • 7

    Plate the seared salmon over the bed of brown rice with the steamed asparagus on the side, finishing with a squeeze of fresh lemon juice.