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 served over a bed of fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

496kcal
Protein
41.7g
Fat
22.6g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet with salt, pepper, and a pinch of garlic powder.

  • 2

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

  • 3

    Place salmon skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 4

    Flip the salmon and cook for another 3-4 minutes until desired doneness is reached.

  • 5

    While salmon cooks, steam the asparagus spears for 5 minutes until tender-crisp.

  • 6

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

  • 7

    Plate the rice, top with the salmon and asparagus, and drizzle with fresh 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 wild salmon served over a bed of fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

496kcal
Protein
41.7g
Fat
22.6g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet with salt, pepper, and a pinch of garlic powder.

  • 2

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

  • 3

    Place salmon skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 4

    Flip the salmon and cook for another 3-4 minutes until desired doneness is reached.

  • 5

    While salmon cooks, steam the asparagus spears for 5 minutes until tender-crisp.

  • 6

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

  • 7

    Plate the rice, top with the salmon and asparagus, and drizzle with fresh lemon juice.