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 fluffy brown rice with steamed asparagus, topped with a squeeze of bright, zesty lemon.

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NUTRITION

433kcal
Protein
45.9g
Fat
14.3g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed 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 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 4-5 minutes until the skin is crispy.

  • 4

    Flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until they are tender-crisp and vibrant green.

  • 6

    Plate the seared salmon alongside the warm brown rice and steamed asparagus.

  • 7

    Drizzle the fresh lemon juice over the salmon and vegetables just before serving.

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 fluffy brown rice with steamed asparagus, topped with a squeeze of bright, zesty lemon.

NUTRITION

433kcal
Protein
45.9g
Fat
14.3g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed 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 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 4-5 minutes until the skin is crispy.

  • 4

    Flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3-5 minutes until they are tender-crisp and vibrant green.

  • 6

    Plate the seared salmon alongside the warm brown rice and steamed asparagus.

  • 7

    Drizzle the fresh lemon juice over the salmon and vegetables just before serving.