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

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NUTRITION

435kcal
Protein
34.5g
Fat
15g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.75 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 Lemon wedge

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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 pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the salmon cooks, place the trimmed asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until heated through and fluffy.

  • 7

    Plate the salmon alongside the rice and asparagus, then garnish with a fresh lemon wedge and an optional sprinkle of flaky sea salt.

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

NUTRITION

435kcal
Protein
34.5g
Fat
15g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.75 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 Lemon wedge

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 pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the salmon cooks, place the trimmed asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until heated through and fluffy.

  • 7

    Plate the salmon alongside the rice and asparagus, then garnish with a fresh lemon wedge and an optional sprinkle of flaky sea salt.