Seared Salmon with Steamed Asparagus and Wild 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 Wild Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Wild Rice

Pan-seared salmon fillet served alongside nutty wild rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

455kcal
Protein
45g
Fat
21.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Wild Rice

1 cup Asparagus spears

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Rinse the wild rice thoroughly and cook according to package instructions until tender and grains have burst slightly.

  • 2

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

  • 3

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

  • 4

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.

  • 5

    Carefully flip the salmon and cook for another 3 to 4 minutes on the other side until the internal temperature reaches 145 degrees Fahrenheit.

  • 6

    While the salmon is searing, steam the asparagus spears in a steamer basket for 4 to 5 minutes until they are bright green and tender-crisp.

  • 7

    Serve the seared salmon over the bed of wild rice with the steamed asparagus on the side, finishing the entire dish with a fresh squeeze of lemon juice.

Seared Salmon with Steamed Asparagus and Wild 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 Wild Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Wild Rice

Pan-seared salmon fillet served alongside nutty wild rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

455kcal
Protein
45g
Fat
21.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Wild Rice

1 cup Asparagus spears

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Rinse the wild rice thoroughly and cook according to package instructions until tender and grains have burst slightly.

  • 2

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

  • 3

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

  • 4

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.

  • 5

    Carefully flip the salmon and cook for another 3 to 4 minutes on the other side until the internal temperature reaches 145 degrees Fahrenheit.

  • 6

    While the salmon is searing, steam the asparagus spears in a steamer basket for 4 to 5 minutes until they are bright green and tender-crisp.

  • 7

    Serve the seared salmon over the bed of wild rice with the steamed asparagus on the side, finishing the entire dish with a fresh squeeze of lemon juice.