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 served with steamed asparagus and brown rice, featuring a perfectly golden, crispy skin.

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NUTRITION

463kcal
Protein
45g
Fat
18.2g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

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PREPARATION

  • 1

    Cook the brown rice according to package directions and set aside.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is cooked through to your preference.

  • 6

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are tender yet still vibrant green.

  • 7

    Serve the seared salmon alongside the brown rice and steamed asparagus, finishing the dish 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 served with steamed asparagus and brown rice, featuring a perfectly golden, crispy skin.

NUTRITION

463kcal
Protein
45g
Fat
18.2g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

PREPARATION

  • 1

    Cook the brown rice according to package directions and set aside.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is cooked through to your preference.

  • 6

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are tender yet still vibrant green.

  • 7

    Serve the seared salmon alongside the brown rice and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice.