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

Wild-caught salmon seared until golden and served over nutty brown rice with a side of tender steamed asparagus and a sprinkle of flaky sea salt.

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NUTRITION

429kcal
Protein
40.5g
Fat
16.6g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions and keep warm.

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 6

    Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preference.

  • 7

    Plate the salmon alongside the brown rice and asparagus, finishing with a squeeze of fresh lemon if desired.

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

Wild-caught salmon seared until golden and served over nutty brown rice with a side of tender steamed asparagus and a sprinkle of flaky sea salt.

NUTRITION

429kcal
Protein
40.5g
Fat
16.6g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Prepare the brown rice according to package instructions and keep warm.

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 6

    Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preference.

  • 7

    Plate the salmon alongside the brown rice and asparagus, finishing with a squeeze of fresh lemon if desired.