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 bright lemon for a zesty, buttery finish.

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NUTRITION

433kcal
Protein
40.7g
Fat
16.4g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup cooked Brown Rice

1.5 cups fresh Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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 cracked black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until the oil begins to shimmer.

  • 3

    Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the fillet and cook for an additional 2 to 3 minutes or until the fish reaches your desired level of doneness.

  • 5

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

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork before placing it on the serving plate.

  • 7

    Arrange the seared salmon and steamed asparagus alongside the rice and finish with a bright 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 bright lemon for a zesty, buttery finish.

NUTRITION

433kcal
Protein
40.7g
Fat
16.4g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup cooked Brown Rice

1.5 cups fresh Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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 cracked black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until the oil begins to shimmer.

  • 3

    Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the fillet and cook for an additional 2 to 3 minutes or until the fish reaches your desired level of doneness.

  • 5

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

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork before placing it on the serving plate.

  • 7

    Arrange the seared salmon and steamed asparagus alongside the rice and finish with a bright squeeze of fresh lemon juice.