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

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NUTRITION

433kcal
Protein
46.1g
Fat
14g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Trim the tough woody ends off the asparagus and steam the spears for about five minutes until they are bright green and tender-crisp.

  • 3

    Pat the salmon fillet completely 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 or cast iron skillet over medium-high heat until shimmering.

  • 5

    Place the salmon in the pan skin-side down and sear for four minutes, then flip and cook for another three minutes until the center is just opaque.

  • 6

    Arrange the rice and steamed asparagus on a plate, top with the seared salmon, and finish 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 served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a touch of flaky sea salt.

NUTRITION

433kcal
Protein
46.1g
Fat
14g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Trim the tough woody ends off the asparagus and steam the spears for about five minutes until they are bright green and tender-crisp.

  • 3

    Pat the salmon fillet completely 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 or cast iron skillet over medium-high heat until shimmering.

  • 5

    Place the salmon in the pan skin-side down and sear for four minutes, then flip and cook for another three minutes until the center is just opaque.

  • 6

    Arrange the rice and steamed asparagus on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.