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

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NUTRITION

457kcal
Protein
44.7g
Fat
18.6g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions and set aside.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-6 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.

  • 4

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

  • 5

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

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes until the desired level of doneness is reached.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 8

    Drizzle the fresh lemon juice over the salmon and vegetables 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 wild salmon served over nutty brown rice with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

457kcal
Protein
44.7g
Fat
18.6g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions and set aside.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-6 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.

  • 4

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

  • 5

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

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes until the desired level of doneness is reached.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 8

    Drizzle the fresh lemon juice over the salmon and vegetables before serving.