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

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NUTRITION

476kcal
Protein
41.7g
Fat
20.4g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 tablespoon Fresh Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.

  • 2

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

  • 3

    Heat a high-quality non-stick skillet over medium-high heat.

  • 4

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

  • 5

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F or desired doneness.

  • 6

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.

  • 7

    Plate the brown rice and steamed asparagus alongside the seared salmon.

  • 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 wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

476kcal
Protein
41.7g
Fat
20.4g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 tablespoon Fresh Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.

  • 2

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

  • 3

    Heat a high-quality non-stick skillet over medium-high heat.

  • 4

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

  • 5

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F or desired doneness.

  • 6

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.

  • 7

    Plate the brown rice and steamed asparagus alongside the seared salmon.

  • 8

    Drizzle the entire dish with fresh lemon juice before serving.