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 and steamed asparagus served over brown rice, finished with a squeeze of zesty fresh lemon.

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NUTRITION

418kcal
Protein
44.8g
Fat
13.5g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 2-3 minutes until reached desired doneness.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until tender yet vibrant green.

  • 6

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

  • 7

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

NUTRITION

418kcal
Protein
44.8g
Fat
13.5g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 2-3 minutes until reached desired doneness.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until tender yet vibrant green.

  • 6

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

  • 7

    Plate the brown rice and top with the seared salmon and steamed asparagus.

  • 8

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