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 served over nutty wild rice and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

492kcal
Protein
41.3g
Fat
25.8g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup cooked Wild Rice

1 cup fresh Asparagus

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Rinse the wild rice and cook according to package instructions until tender and chewy.

  • 2

    Season the salmon fillet with a pinch of salt and pepper on both sides.

  • 3

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

  • 4

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

  • 5

    Flip the salmon carefully and cook for another 3-4 minutes until the center is just opaque.

  • 6

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

  • 7

    Plate the wild rice and top with the seared salmon fillet.

  • 8

    Serve the steamed asparagus on the side and finish 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 served over nutty wild rice and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

NUTRITION

492kcal
Protein
41.3g
Fat
25.8g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup cooked Wild Rice

1 cup fresh Asparagus

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse the wild rice and cook according to package instructions until tender and chewy.

  • 2

    Season the salmon fillet with a pinch of salt and pepper on both sides.

  • 3

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

  • 4

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

  • 5

    Flip the salmon carefully and cook for another 3-4 minutes until the center is just opaque.

  • 6

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

  • 7

    Plate the wild rice and top with the seared salmon fillet.

  • 8

    Serve the steamed asparagus on the side and finish the entire dish with a fresh squeeze of lemon juice.