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

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NUTRITION

474kcal
Protein
46.2g
Fat
18.4g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Cook the brown rice according to package instructions until tender and fluffy.

  • 2

    Trim the woody ends of the asparagus and steam over boiling water for about 5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the skillet skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

  • 6

    Sear the salmon for 4-5 minutes until the skin is crisp, then carefully flip and cook for another 2-3 minutes.

  • 7

    Arrange the salmon on a plate with the rice and asparagus, then drizzle the entire dish with fresh lemon juice 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 alongside fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

474kcal
Protein
46.2g
Fat
18.4g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Cook the brown rice according to package instructions until tender and fluffy.

  • 2

    Trim the woody ends of the asparagus and steam over boiling water for about 5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the skillet skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

  • 6

    Sear the salmon for 4-5 minutes until the skin is crisp, then carefully flip and cook for another 2-3 minutes.

  • 7

    Arrange the salmon on a plate with the rice and asparagus, then drizzle the entire dish with fresh lemon juice before serving.