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 steamed asparagus, finished with a squeeze of bright lemon.

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NUTRITION

466kcal
Protein
44.7g
Fat
18.8g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque throughout.

  • 5

    While the salmon cooks, steam the asparagus spears for 4 to 5 minutes until they are vibrant green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice and fluff with a fork.

  • 7

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

NUTRITION

466kcal
Protein
44.7g
Fat
18.8g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque throughout.

  • 5

    While the salmon cooks, steam the asparagus spears for 4 to 5 minutes until they are vibrant green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice and fluff with a fork.

  • 7

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