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

Wild-caught salmon seared until golden and served with fluffy brown rice and tender asparagus, finished with a squeeze of lemon for a bright, zesty bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

409kcal
Protein
30.4g
Fat
19.7g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Wild-Caught Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 Lemon (for juice)

Pinch of sea salt and black pepper

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 olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan, skin-side up, and sear for 4-5 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for another 3-4 minutes until the skin is crispy and the fish is cooked through to your preference.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.

  • 6

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

  • 7

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

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

Wild-caught salmon seared until golden and served with fluffy brown rice and tender asparagus, finished with a squeeze of lemon for a bright, zesty bite.

NUTRITION

409kcal
Protein
30.4g
Fat
19.7g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Wild-Caught Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 Lemon (for juice)

Pinch of sea salt and black pepper

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 olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan, skin-side up, and sear for 4-5 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for another 3-4 minutes until the skin is crispy and the fish is cooked through to your preference.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.

  • 6

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

  • 7

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