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

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NUTRITION

463kcal
Protein
44.5g
Fat
18.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until tender-crisp.

  • 6

    Fluff the pre-cooked warm brown rice with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, then finish 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 salmon fillet served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

463kcal
Protein
44.5g
Fat
18.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until tender-crisp.

  • 6

    Fluff the pre-cooked warm brown rice with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, then finish with a fresh squeeze of lemon juice.