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 a bed of nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon.

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NUTRITION

391kcal
Protein
42.4g
Fat
11.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Coho Salmon Fillet

1/2 cup Cooked Brown Rice

150g Fresh Asparagus

1 tbsp Fresh Lemon Juice

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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 high-quality non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down and sear for 4-5 minutes until the skin is golden and crispy.

  • 3

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F or desired doneness.

  • 4

    While the salmon is searing, place the asparagus in a steamer basket over boiling water, cover, and steam for 3-5 minutes until bright green and tender-crisp.

  • 5

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

  • 6

    Place the brown rice on a plate, top with the seared salmon and steamed asparagus, and 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 over a bed of nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon.

NUTRITION

391kcal
Protein
42.4g
Fat
11.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Coho Salmon Fillet

1/2 cup Cooked Brown Rice

150g Fresh Asparagus

1 tbsp Fresh Lemon Juice

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 high-quality non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down and sear for 4-5 minutes until the skin is golden and crispy.

  • 3

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F or desired doneness.

  • 4

    While the salmon is searing, place the asparagus in a steamer basket over boiling water, cover, and steam for 3-5 minutes until bright green and tender-crisp.

  • 5

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

  • 6

    Place the brown rice on a plate, top with the seared salmon and steamed asparagus, and drizzle the entire dish with fresh lemon juice before serving.