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 for a bright, zesty finish.

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NUTRITION

458kcal
Protein
44.5g
Fat
18g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1 cup Asparagus spears

0.5 cup cooked Brown Rice

1 teaspoon Extra Virgin Olive Oil

1 wedge Lemon

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice and set aside.

  • 2

    Trim the woody ends off the asparagus and steam in a basket over boiling water for 3 to 5 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season lightly with salt and 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 4 to 5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.

  • 7

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

  • 8

    Squeeze the fresh lemon wedge 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 for a bright, zesty finish.

NUTRITION

458kcal
Protein
44.5g
Fat
18g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1 cup Asparagus spears

0.5 cup cooked Brown Rice

1 teaspoon Extra Virgin Olive Oil

1 wedge Lemon

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice and set aside.

  • 2

    Trim the woody ends off the asparagus and steam in a basket over boiling water for 3 to 5 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season lightly with salt and 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 4 to 5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.

  • 7

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

  • 8

    Squeeze the fresh lemon wedge over the salmon and vegetables before serving.