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 tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon.

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NUTRITION

445kcal
Protein
43.5g
Fat
20.3g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/3 cup cooked Brown Rice

1 cup steamed Asparagus

1/2 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions and set aside.

  • 2

    Trim the woody ends of the asparagus and steam them for 5-7 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 8

    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 salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of zesty lemon.

NUTRITION

445kcal
Protein
43.5g
Fat
20.3g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/3 cup cooked Brown Rice

1 cup steamed Asparagus

1/2 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions and set aside.

  • 2

    Trim the woody ends of the asparagus and steam them for 5-7 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 8

    Drizzle the entire dish with fresh lemon juice before serving.