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

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NUTRITION

469kcal
Protein
46.1g
Fat
18.3g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1/2 Lemon (for garnish)

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PREPARATION

  • 1

    Season the salmon fillet on both sides with sea salt and cracked black pepper.

  • 2

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

  • 3

    Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact.

  • 4

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the center is just opaque.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, finishing the dish with a generous squeeze of 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 salmon fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

469kcal
Protein
46.1g
Fat
18.3g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1/2 Lemon (for garnish)

PREPARATION

  • 1

    Season the salmon fillet on both sides with sea salt and cracked black pepper.

  • 2

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

  • 3

    Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact.

  • 4

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the center is just opaque.

  • 5

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

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, finishing the dish with a generous squeeze of fresh lemon juice.