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 with nutty brown rice and tender steamed asparagus, featuring a perfectly seasoned and goldened crispy skin.

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NUTRITION

510kcal
Protein
42.6g
Fat
25.4g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions and keep warm.

  • 2

    Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of 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 press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crispy.

  • 5

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F or desired doneness.

  • 6

    While the salmon finishes, steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 7

    Plate the seared salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice if desired.

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 with nutty brown rice and tender steamed asparagus, featuring a perfectly seasoned and goldened crispy skin.

NUTRITION

510kcal
Protein
42.6g
Fat
25.4g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Prepare the brown rice according to package instructions and keep warm.

  • 2

    Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of 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 press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crispy.

  • 5

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F or desired doneness.

  • 6

    While the salmon finishes, steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 7

    Plate the seared salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice if desired.