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 salmon fillet served over nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

484kcal
Protein
39.5g
Fat
26.1g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1/2 teaspoon Olive Oil

1/2 Lemon (for juice)

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PREPARATION

  • 1

    Prepare the brown rice according to package directions or use pre-cooked rice for convenience.

  • 2

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

  • 3

    Heat a non-stick skillet over medium-high heat and lightly coat with the olive oil.

  • 4

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

  • 5

    Flip the salmon carefully and cook for an additional 3 to 4 minutes until the center is just opaque.

  • 6

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.

  • 7

    Serve the seared salmon over the warm brown rice with the asparagus on the side, finished with a fresh squeeze of 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 salmon fillet served over nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

484kcal
Protein
39.5g
Fat
26.1g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1/2 teaspoon Olive Oil

1/2 Lemon (for juice)

PREPARATION

  • 1

    Prepare the brown rice according to package directions or use pre-cooked rice for convenience.

  • 2

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

  • 3

    Heat a non-stick skillet over medium-high heat and lightly coat with the olive oil.

  • 4

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

  • 5

    Flip the salmon carefully and cook for an additional 3 to 4 minutes until the center is just opaque.

  • 6

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.

  • 7

    Serve the seared salmon over the warm brown rice with the asparagus on the side, finished with a fresh squeeze of lemon juice.