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 with crispy skin served over nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

459kcal
Protein
41.3g
Fat
23.5g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.33 cup Cooked Brown Rice

1 cup Asparagus Spears

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse and cook the brown rice according to package instructions until tender.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Carefully flip the fillet and continue cooking for a few more minutes until the fish is flaky and opaque.

  • 7

    Serve the salmon alongside the rice and asparagus with a fresh 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 salmon fillet with crispy skin served over nutty brown rice and tender steamed asparagus, finished with a squeeze of lemon.

NUTRITION

459kcal
Protein
41.3g
Fat
23.5g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.33 cup Cooked Brown Rice

1 cup Asparagus Spears

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse and cook the brown rice according to package instructions until tender.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Carefully flip the fillet and continue cooking for a few more minutes until the fish is flaky and opaque.

  • 7

    Serve the salmon alongside the rice and asparagus with a fresh squeeze of lemon juice.