Pan-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.

Pan-Seared Salmon with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Steamed Asparagus and Brown Rice

Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

651kcal
Protein
51g
Fat
35.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1/2 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 paper towels and season lightly with sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and asparagus, drizzling the fresh lemon juice over the fish and vegetables before serving.

Pan-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.

Pan-Seared Salmon with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Steamed Asparagus and Brown Rice

Pan-seared salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

651kcal
Protein
51g
Fat
35.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1/2 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 paper towels and season lightly with sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and asparagus, drizzling the fresh lemon juice over the fish and vegetables before serving.