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

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NUTRITION

417kcal
Protein
39.1g
Fat
16.4g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Cook the brown rice according to package instructions until tender and fluffy

  • 3

    Steam the asparagus spears for 4-5 minutes until bright green and fork-tender

  • 4

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

  • 5

    Place the salmon skin-side down in the pan and sear for 4 minutes until the skin is crisp

  • 6

    Flip the fillet and cook for another 3 minutes or until the internal temperature reaches 145 degrees Fahrenheit

  • 7

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

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

NUTRITION

417kcal
Protein
39.1g
Fat
16.4g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Cook the brown rice according to package instructions until tender and fluffy

  • 3

    Steam the asparagus spears for 4-5 minutes until bright green and fork-tender

  • 4

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

  • 5

    Place the salmon skin-side down in the pan and sear for 4 minutes until the skin is crisp

  • 6

    Flip the fillet and cook for another 3 minutes or until the internal temperature reaches 145 degrees Fahrenheit

  • 7

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