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

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NUTRITION

450kcal
Protein
43.3g
Fat
17.3g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus

1 teaspoon Olive Oil

Sea Salt and Black Pepper to taste

Fresh Lemon Wedge

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PREPARATION

  • 1

    Cook the brown rice according to package instructions until tender and fluffy.

  • 2

    Trim the woody ends from the asparagus and steam over boiling water for 4-5 minutes until bright green.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.

  • 7

    Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and finish with a fresh squeeze of 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 salmon served over nutty brown rice and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

450kcal
Protein
43.3g
Fat
17.3g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus

1 teaspoon Olive Oil

Sea Salt and Black Pepper to taste

Fresh Lemon Wedge

PREPARATION

  • 1

    Cook the brown rice according to package instructions until tender and fluffy.

  • 2

    Trim the woody ends from the asparagus and steam over boiling water for 4-5 minutes until bright green.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.

  • 7

    Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.