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 spears, finished with a bright squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

429kcal
Protein
40.5g
Fat
16.5g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the fillet and continue cooking for another 2 to 3 minutes until the fish is opaque and flakes easily.

  • 5

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

  • 6

    Plate the seared salmon alongside the cooked brown rice and steamed asparagus, garnishing with a fresh lemon wedge.

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 spears, finished with a bright squeeze of zesty lemon.

NUTRITION

429kcal
Protein
40.5g
Fat
16.5g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the fillet and continue cooking for another 2 to 3 minutes until the fish is opaque and flakes easily.

  • 5

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

  • 6

    Plate the seared salmon alongside the cooked brown rice and steamed asparagus, garnishing with a fresh lemon wedge.