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

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NUTRITION

383kcal
Protein
36.6g
Fat
13.4g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Carefully flip the salmon and cook for an additional 3 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, then finish the entire dish with a fresh squeeze of zesty 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 tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon.

NUTRITION

383kcal
Protein
36.6g
Fat
13.4g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Carefully flip the salmon and cook for an additional 3 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, then finish the entire dish with a fresh squeeze of zesty lemon juice.