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 sockeye salmon paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, citrusy aroma.

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NUTRITION

431kcal
Protein
45.9g
Fat
14.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet 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 shimmering.

  • 3

    Place the salmon skin-side down in the pan and sear until the skin is golden and crispy.

  • 4

    Carefully flip the fillet and continue cooking until the salmon is just opaque and flakes easily with a fork.

  • 5

    Steam the asparagus spears in a steamer basket over boiling water until they are vibrant green and tender-crisp.

  • 6

    Serve the seared salmon alongside the warm brown rice and steamed asparagus.

  • 7

    Finish the dish with a generous squeeze of fresh lemon juice for a bright, citrusy aroma.

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 sockeye salmon paired with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, citrusy aroma.

NUTRITION

431kcal
Protein
45.9g
Fat
14.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet 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 shimmering.

  • 3

    Place the salmon skin-side down in the pan and sear until the skin is golden and crispy.

  • 4

    Carefully flip the fillet and continue cooking until the salmon is just opaque and flakes easily with a fork.

  • 5

    Steam the asparagus spears in a steamer basket over boiling water until they are vibrant green and tender-crisp.

  • 6

    Serve the seared salmon alongside the warm brown rice and steamed asparagus.

  • 7

    Finish the dish with a generous squeeze of fresh lemon juice for a bright, citrusy aroma.