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 with a side of tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

440kcal
Protein
42g
Fat
17.3g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon in the pan and sear for 4 to 5 minutes until the edges are golden and crisp.

  • 4

    Flip the fillet carefully and cook for an additional 3 to 4 minutes until the salmon is cooked through.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle everything 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 nutty brown rice with a side of tender steamed asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

440kcal
Protein
42g
Fat
17.3g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon in the pan and sear for 4 to 5 minutes until the edges are golden and crisp.

  • 4

    Flip the fillet carefully and cook for an additional 3 to 4 minutes until the salmon is cooked through.

  • 5

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle everything with fresh lemon juice.