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 with a side of tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

461kcal
Protein
44.8g
Fat
18.2g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic 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

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.

  • 4

    Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is just opaque throughout.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 4 to 5 minutes until they are bright green and tender-crisp.

  • 6

    Fluff the warm cooked brown rice and place it on a plate.

  • 7

    Arrange the seared salmon and steamed asparagus alongside the rice and finish with a generous squeeze of fresh 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 with a side of tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

461kcal
Protein
44.8g
Fat
18.2g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.

  • 4

    Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is just opaque throughout.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 4 to 5 minutes until they are bright green and tender-crisp.

  • 6

    Fluff the warm cooked brown rice and place it on a plate.

  • 7

    Arrange the seared salmon and steamed asparagus alongside the rice and finish with a generous squeeze of fresh lemon juice.