Seared Salmon with Steamed Asparagus and Herbed 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 Herbed Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Herbed Brown Rice

Pan-seared wild salmon served over fluffy brown rice and tender asparagus, finished with a squeeze of fresh lemon and fragrant herbs for a bright, zesty finish.

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NUTRITION

476kcal
Protein
40.5g
Fat
21.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh Parsley, chopped

1 wedge Fresh Lemon

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with 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 4-5 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice and toss it with the chopped fresh parsley and a squeeze of lemon juice.

  • 7

    Plate the herbed brown rice, top with the seared salmon, and serve alongside the steamed asparagus.

Seared Salmon with Steamed Asparagus and Herbed 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 Herbed Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Herbed Brown Rice

Pan-seared wild salmon served over fluffy brown rice and tender asparagus, finished with a squeeze of fresh lemon and fragrant herbs for a bright, zesty finish.

NUTRITION

476kcal
Protein
40.5g
Fat
21.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh Parsley, chopped

1 wedge Fresh Lemon

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with 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 4-5 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice and toss it with the chopped fresh parsley and a squeeze of lemon juice.

  • 7

    Plate the herbed brown rice, top with the seared salmon, and serve alongside the steamed asparagus.