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 wild salmon served over nutty brown rice with steamed asparagus, finished with a bright, zesty squeeze of lemon.

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NUTRITION

460kcal
Protein
44.7g
Fat
18.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 Lemon wedge

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PREPARATION

  • 1

    Cook the brown rice according to package instructions or use pre-cooked steamed brown rice for convenience.

  • 2

    Trim the woody ends off the asparagus and steam them for 4 to 5 minutes until they are bright green and crisp-tender.

  • 3

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

  • 4

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

  • 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 salmon carefully and cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 7

    Plate the brown rice and asparagus, top with the seared salmon, and finish with a fresh, zesty 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 wild salmon served over nutty brown rice with steamed asparagus, finished with a bright, zesty squeeze of lemon.

NUTRITION

460kcal
Protein
44.7g
Fat
18.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 Lemon wedge

PREPARATION

  • 1

    Cook the brown rice according to package instructions or use pre-cooked steamed brown rice for convenience.

  • 2

    Trim the woody ends off the asparagus and steam them for 4 to 5 minutes until they are bright green and crisp-tender.

  • 3

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

  • 4

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

  • 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 salmon carefully and cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 7

    Plate the brown rice and asparagus, top with the seared salmon, and finish with a fresh, zesty squeeze of lemon juice.