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

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NUTRITION

474kcal
Protein
45.9g
Fat
18.2g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Olive Oil

1 wedge Lemon

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for another 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

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

  • 6

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

NUTRITION

474kcal
Protein
45.9g
Fat
18.2g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Olive Oil

1 wedge Lemon

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for another 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

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

  • 6

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