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 fillet served over nutty brown rice with tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

434kcal
Protein
46.3g
Fat
13.7g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/2 cup cooked Brown Rice

1.5 cups Asparagus spears

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp.

  • 3

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

  • 4

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

  • 5

    Plate the salmon alongside the rice and asparagus, then drizzle with fresh lemon juice for a bright finish.

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 fillet served over nutty brown rice with tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

434kcal
Protein
46.3g
Fat
13.7g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/2 cup cooked Brown Rice

1.5 cups Asparagus spears

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp.

  • 3

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

  • 4

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

  • 5

    Plate the salmon alongside the rice and asparagus, then drizzle with fresh lemon juice for a bright finish.