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 with tender steamed asparagus, finished with a squeeze of fresh lemon and flaky sea salt.

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NUTRITION

529kcal
Protein
39.9g
Fat
28.3g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season with a pinch of salt and pepper.

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.

  • 6

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

  • 7

    Plate the salmon over the brown rice and serve the steamed asparagus alongside with 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 salmon served over nutty brown rice with tender steamed asparagus, finished with a squeeze of fresh lemon and flaky sea salt.

NUTRITION

529kcal
Protein
39.9g
Fat
28.3g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season with a pinch of salt and pepper.

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.

  • 6

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

  • 7

    Plate the salmon over the brown rice and serve the steamed asparagus alongside with a squeeze of fresh lemon.