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 sockeye salmon served over nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

422kcal
Protein
44.5g
Fat
13.6g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package directions or reheat pre-cooked rice until fluffy.

  • 2

    Trim the tough woody ends from the asparagus spears and steam them over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure the skin becomes crispy.

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 7

    Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle the entire dish with fresh lemon juice 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 sockeye salmon served over nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

422kcal
Protein
44.5g
Fat
13.6g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package directions or reheat pre-cooked rice until fluffy.

  • 2

    Trim the tough woody ends from the asparagus spears and steam them over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure the skin becomes crispy.

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 7

    Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle the entire dish with fresh lemon juice before serving.