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 nutty brown rice, finished with a bright squeeze of zesty lemon.

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NUTRITION

462kcal
Protein
44.8g
Fat
18.2g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and freshly cracked 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 down and sear for 4-5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the fillet and continue cooking for 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 5

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

  • 6

    Plate the warm brown rice alongside the steamed asparagus and top with the seared salmon.

  • 7

    Finish the dish with a fresh squeeze of lemon juice to brighten the flavors 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 served with steamed asparagus and nutty brown rice, finished with a bright squeeze of zesty lemon.

NUTRITION

462kcal
Protein
44.8g
Fat
18.2g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and freshly cracked 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 down and sear for 4-5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the fillet and continue cooking for 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 5

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

  • 6

    Plate the warm brown rice alongside the steamed asparagus and top with the seared salmon.

  • 7

    Finish the dish with a fresh squeeze of lemon juice to brighten the flavors before serving.