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 and steamed asparagus served over nutty brown rice with a finishing squeeze of zesty lemon.

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NUTRITION

470kcal
Protein
51g
Fat
15.5g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for about four to five minutes until the skin is golden and crispy.

  • 4

    Flip the fillet carefully and cook for an additional two to three minutes until the salmon is cooked through but still tender.

  • 5

    While the salmon cooks, place the asparagus spears in a steamer basket over boiling water and steam for three to five minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 7

    Plate the salmon alongside the rice and asparagus, finishing the dish with a bright squeeze of zesty 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 and steamed asparagus served over nutty brown rice with a finishing squeeze of zesty lemon.

NUTRITION

470kcal
Protein
51g
Fat
15.5g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for about four to five minutes until the skin is golden and crispy.

  • 4

    Flip the fillet carefully and cook for an additional two to three minutes until the salmon is cooked through but still tender.

  • 5

    While the salmon cooks, place the asparagus spears in a steamer basket over boiling water and steam for three to five minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 7

    Plate the salmon alongside the rice and asparagus, finishing the dish with a bright squeeze of zesty lemon.