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-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

460kcal
Protein
44.5g
Fat
18g
Carbs
28.6g

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 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the skillet skin-side down and press gently with a spatula for 10 seconds to ensure the skin gets crispy.

  • 4

    Cook the salmon for 4 to 5 minutes until the skin is golden and crisp, then flip and cook for another 2 to 3 minutes until medium-rare.

  • 5

    While the salmon sears, place the asparagus in a steamer basket over an inch of boiling water and steam for 3 to 5 minutes until bright green.

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle the entire dish with fresh lemon juice before serving.

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-crisp asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

460kcal
Protein
44.5g
Fat
18g
Carbs
28.6g

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 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the skillet skin-side down and press gently with a spatula for 10 seconds to ensure the skin gets crispy.

  • 4

    Cook the salmon for 4 to 5 minutes until the skin is golden and crisp, then flip and cook for another 2 to 3 minutes until medium-rare.

  • 5

    While the salmon sears, place the asparagus in a steamer basket over an inch of boiling water and steam for 3 to 5 minutes until bright green.

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle the entire dish with fresh lemon juice before serving.