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 fillet served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon.

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NUTRITION

502kcal
Protein
50.7g
Fat
20g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet completely 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 or cast iron skillet over medium-high heat until the oil shimmers.

  • 3

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

  • 4

    Carefully flip the salmon and cook for an additional 3 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    While the salmon is searing, place the asparagus in a steamer basket over an inch of boiling water and cover for 4 minutes until vibrant green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 7

    Plate the salmon alongside the brown rice and asparagus, then 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 fillet served with nutty brown rice and tender-crisp steamed asparagus, finished with a squeeze of bright lemon.

NUTRITION

502kcal
Protein
50.7g
Fat
20g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet completely 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 or cast iron skillet over medium-high heat until the oil shimmers.

  • 3

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

  • 4

    Carefully flip the salmon and cook for an additional 3 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    While the salmon is searing, place the asparagus in a steamer basket over an inch of boiling water and cover for 4 minutes until vibrant green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 7

    Plate the salmon alongside the brown rice and asparagus, then drizzle the entire dish with fresh lemon juice before serving.