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 nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

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NUTRITION

612kcal
Protein
50.6g
Fat
32.4g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

8 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

0.5 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat the extra virgin olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 3

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

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until they are bright 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 steamed asparagus, then drizzle everything with fresh lemon juice for a bright finish.

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 nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

NUTRITION

612kcal
Protein
50.6g
Fat
32.4g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

8 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

0.5 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat the extra virgin olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 3

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

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until they are bright 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 steamed asparagus, then drizzle everything with fresh lemon juice for a bright finish.