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 and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.

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NUTRITION

456kcal
Protein
44.4g
Fat
18g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat with olive oil.

  • 2

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

  • 3

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

  • 4

    Flip the salmon carefully and cook for an additional 3-4 minutes until the fish flakes easily with a fork.

  • 5

    Steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until vibrant green and tender-crisp.

  • 6

    Serve the seared salmon over the warm brown rice with the steamed asparagus on the side and a squeeze of fresh 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 and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.

NUTRITION

456kcal
Protein
44.4g
Fat
18g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat with olive oil.

  • 2

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

  • 3

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

  • 4

    Flip the salmon carefully and cook for an additional 3-4 minutes until the fish flakes easily with a fork.

  • 5

    Steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until vibrant green and tender-crisp.

  • 6

    Serve the seared salmon over the warm brown rice with the steamed asparagus on the side and a squeeze of fresh lemon.