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 over fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

460kcal
Protein
44.5g
Fat
18.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1 Lemon Wedge

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions until tender.

  • 2

    Trim the woody ends of the asparagus and steam for 4 to 5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.

  • 6

    Flip the fillet and cook for another 3 to 4 minutes until the fish flakes easily with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, finishing with a fresh squeeze of 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 fillet served over fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

460kcal
Protein
44.5g
Fat
18.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1 Lemon Wedge

PREPARATION

  • 1

    Prepare the brown rice according to package instructions until tender.

  • 2

    Trim the woody ends of the asparagus and steam for 4 to 5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.

  • 6

    Flip the fillet and cook for another 3 to 4 minutes until the fish flakes easily with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, finishing with a fresh squeeze of lemon.