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

Try 7 days free, then $12.99 / mo.

NUTRITION

504kcal
Protein
44.3g
Fat
13.6g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

1 cup Cooked Brown Rice

1 cup Asparagus spears

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the salmon fillet with sea salt, black pepper, and a pinch of garlic powder.

  • 2

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

  • 3

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 5

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

  • 6

    Warm the pre-cooked brown rice and plate it alongside the salmon and asparagus.

  • 7

    Garnish the dish with a fresh lemon wedge and a sprinkle of chopped parsley for a bright finish.

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

NUTRITION

504kcal
Protein
44.3g
Fat
13.6g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

1 cup Cooked Brown Rice

1 cup Asparagus spears

PREPARATION

  • 1

    Season the salmon fillet with sea salt, black pepper, and a pinch of garlic powder.

  • 2

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

  • 3

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 5

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

  • 6

    Warm the pre-cooked brown rice and plate it alongside the salmon and asparagus.

  • 7

    Garnish the dish with a fresh lemon wedge and a sprinkle of chopped parsley for a bright finish.