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 asparagus, finished with a squeeze of bright lemon and fragrant fresh dill.

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NUTRITION

446kcal
Protein
46g
Fat
16.4g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

7.2 oz Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

0.5 tsp Extra Virgin Olive Oil

Lemon wedge and fresh dill for garnish

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat the extra virgin 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 3-4 minutes until the salmon is opaque and flakes easily.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, garnishing with a fresh lemon wedge and fragrant fresh dill.

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 asparagus, finished with a squeeze of bright lemon and fragrant fresh dill.

NUTRITION

446kcal
Protein
46g
Fat
16.4g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

7.2 oz Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

0.5 tsp Extra Virgin Olive Oil

Lemon wedge and fresh dill for garnish

PREPARATION

  • 1

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

  • 2

    Heat the extra virgin 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 3-4 minutes until the salmon is opaque and flakes easily.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, garnishing with a fresh lemon wedge and fragrant fresh dill.