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 a side of tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

499kcal
Protein
44.5g
Fat
23.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup fresh Asparagus

1 tablespoon fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions if not already cooked.

  • 2

    Trim the woody ends off the asparagus spears and place them in a steamer basket over boiling water.

  • 3

    Steam the asparagus for 4-5 minutes until tender yet still vibrant green.

  • 4

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

  • 5

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 6

    Sear the salmon for 4-5 minutes per side until the exterior is golden and the center is just opaque.

  • 7

    Arrange the cooked brown rice and steamed asparagus on a plate.

  • 8

    Place the seared salmon on top and finish the entire 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 wild salmon served over nutty brown rice with a side of tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

NUTRITION

499kcal
Protein
44.5g
Fat
23.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup fresh Asparagus

1 tablespoon fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions if not already cooked.

  • 2

    Trim the woody ends off the asparagus spears and place them in a steamer basket over boiling water.

  • 3

    Steam the asparagus for 4-5 minutes until tender yet still vibrant green.

  • 4

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

  • 5

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 6

    Sear the salmon for 4-5 minutes per side until the exterior is golden and the center is just opaque.

  • 7

    Arrange the cooked brown rice and steamed asparagus on a plate.

  • 8

    Place the seared salmon on top and finish the entire dish with a fresh squeeze of lemon juice.