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 over nutty brown rice with tender steamed asparagus, finished with a squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

420kcal
Protein
39.2g
Fat
17g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan and sear for 4 to 5 minutes until a golden-brown crust forms on the bottom.

  • 4

    Carefully flip the salmon and continue cooking for another 3 to 4 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

  • 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

    Plate the salmon alongside the rice and asparagus, then drizzle the fresh lemon juice over the entire dish 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 wild salmon served over nutty brown rice with tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

420kcal
Protein
39.2g
Fat
17g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan and sear for 4 to 5 minutes until a golden-brown crust forms on the bottom.

  • 4

    Carefully flip the salmon and continue cooking for another 3 to 4 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

  • 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

    Plate the salmon alongside the rice and asparagus, then drizzle the fresh lemon juice over the entire dish before serving.