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

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NUTRITION

344kcal
Protein
36.7g
Fat
10.1g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet completely 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 medium non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

  • 4

    Sear the salmon for 4-5 minutes until the skin is crispy and golden, then flip and cook for an additional 2-3 minutes until the center is just opaque.

  • 5

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

  • 6

    Warm the pre-cooked brown rice in a small pot with a splash of water or in the microwave until heated through.

  • 7

    Arrange the salmon, rice, and asparagus on a plate and drizzle the fresh lemon juice over the fish and vegetables 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 with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

344kcal
Protein
36.7g
Fat
10.1g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Sockeye Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet completely 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 medium non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

  • 4

    Sear the salmon for 4-5 minutes until the skin is crispy and golden, then flip and cook for an additional 2-3 minutes until the center is just opaque.

  • 5

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

  • 6

    Warm the pre-cooked brown rice in a small pot with a splash of water or in the microwave until heated through.

  • 7

    Arrange the salmon, rice, and asparagus on a plate and drizzle the fresh lemon juice over the fish and vegetables before serving.