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

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NUTRITION

472kcal
Protein
44.8g
Fat
18.3g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

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

  • 4

    Flip the salmon and continue cooking for 3 to 4 minutes until it reaches your preferred level of doneness.

  • 5

    While the salmon sears, steam the asparagus in a steamer basket for 4 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice in a small pot or microwave until steaming.

  • 7

    Plate the salmon alongside the rice and asparagus, then 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 wild salmon served with nutty brown rice and tender asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

472kcal
Protein
44.8g
Fat
18.3g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

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

  • 4

    Flip the salmon and continue cooking for 3 to 4 minutes until it reaches your preferred level of doneness.

  • 5

    While the salmon sears, steam the asparagus in a steamer basket for 4 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice in a small pot or microwave until steaming.

  • 7

    Plate the salmon alongside the rice and asparagus, then finish with a fresh squeeze of lemon juice.