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 tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

475kcal
Protein
39.8g
Fat
26.4g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Wild Atlantic Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice to save time.

  • 2

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.

  • 3

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

  • 4

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

  • 5

    Flip the salmon carefully and cook for an additional 2 to 3 minutes until the desired level of doneness is reached.

  • 6

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp and bright green.

  • 7

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

  • 8

    Drizzle the fresh lemon juice over the salmon and vegetables 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 fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

475kcal
Protein
39.8g
Fat
26.4g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Wild Atlantic Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice to save time.

  • 2

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.

  • 3

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

  • 4

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

  • 5

    Flip the salmon carefully and cook for an additional 2 to 3 minutes until the desired level of doneness is reached.

  • 6

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp and bright green.

  • 7

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

  • 8

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