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 with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

491kcal
Protein
41g
Fat
24.5g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon fillet

1/2 cup cooked Brown Rice

1 cup fresh Asparagus spears

2 tsp Extra Virgin Olive Oil

2 tbsp fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan, skin-side up, and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.

  • 4

    Carefully flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F or your desired level of doneness.

  • 5

    While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice in a small pot or microwave until heated through.

  • 7

    Arrange the salmon, rice, and asparagus on a plate and drizzle the fresh lemon juice over the fish and vegetables before serving.

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 with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

491kcal
Protein
41g
Fat
24.5g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon fillet

1/2 cup cooked Brown Rice

1 cup fresh Asparagus spears

2 tsp Extra Virgin Olive Oil

2 tbsp fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan, skin-side up, and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.

  • 4

    Carefully flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F or your desired level of doneness.

  • 5

    While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice in a small pot or microwave until heated through.

  • 7

    Arrange the salmon, rice, and asparagus on a plate and drizzle the fresh lemon juice over the fish and vegetables before serving.