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 with crispy skin served alongside nutty brown rice and tender steamed asparagus, finished with a bright squeeze of fresh lemon.

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NUTRITION

457kcal
Protein
46.4g
Fat
16g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon fillet

1/2 cup cooked Brown Rice

1.5 cups fresh Asparagus spears

0.5 teaspoon Extra Virgin Olive Oil

1/2 fresh Lemon

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.

  • 5

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

  • 6

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

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 with crispy skin served alongside nutty brown rice and tender steamed asparagus, finished with a bright squeeze of fresh lemon.

NUTRITION

457kcal
Protein
46.4g
Fat
16g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon fillet

1/2 cup cooked Brown Rice

1.5 cups fresh Asparagus spears

0.5 teaspoon Extra Virgin Olive Oil

1/2 fresh Lemon

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.

  • 5

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

  • 6

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