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 served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

510kcal
Protein
57g
Fat
17.4g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

9 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup steamed Asparagus

1 wedge Fresh Lemon

1 pinch Sea Salt and Black Pepper

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.

  • 2

    Trim the woody ends off the asparagus and steam in a basket over boiling water for 3-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Sear the salmon for 4-5 minutes per side until the exterior is golden and the internal temperature reaches 145°F.

  • 6

    Arrange the brown rice and asparagus on a plate, top with the seared salmon, and 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 served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

510kcal
Protein
57g
Fat
17.4g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

9 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup steamed Asparagus

1 wedge Fresh Lemon

1 pinch Sea Salt and Black Pepper

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.

  • 2

    Trim the woody ends off the asparagus and steam in a basket over boiling water for 3-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Sear the salmon for 4-5 minutes per side until the exterior is golden and the internal temperature reaches 145°F.

  • 6

    Arrange the brown rice and asparagus on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.