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 wild salmon served alongside nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

427kcal
Protein
40.1g
Fat
19g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

1/3 cup cooked Brown Rice

1.5 cups Asparagus spears

1 tablespoon Lemon juice

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 3

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 4

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

  • 5

    Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus.

  • 6

    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 wild salmon served alongside nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

427kcal
Protein
40.1g
Fat
19g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

1/3 cup cooked Brown Rice

1.5 cups Asparagus spears

1 tablespoon Lemon juice

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 3

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 4

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

  • 5

    Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus.

  • 6

    Drizzle the entire dish with fresh lemon juice before serving.