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, featuring a perfectly crisp skin and a squeeze of bright lemon.

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NUTRITION

458kcal
Protein
44.5g
Fat
18g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Start by cooking the brown rice according to package directions or use pre-cooked rice to save time.

  • 2

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 3

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

  • 4

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crisp.

  • 5

    Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.

  • 6

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 7

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

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, featuring a perfectly crisp skin and a squeeze of bright lemon.

NUTRITION

458kcal
Protein
44.5g
Fat
18g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Start by cooking the brown rice according to package directions or use pre-cooked rice to save time.

  • 2

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 3

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

  • 4

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crisp.

  • 5

    Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.

  • 6

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 7

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