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 with a golden crisp skin, served over nutty brown rice with a side of tender steamed asparagus.

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NUTRITION

477kcal
Protein
46g
Fat
18.5g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1.5 cups Asparagus

1 teaspoon Olive Oil

1 Lemon wedge

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PREPARATION

  • 1

    Rinse and cook brown rice according to package instructions until tender.

  • 2

    Season the salmon fillet with sea salt, cracked black pepper, and a pinch of garlic powder.

  • 3

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

  • 4

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

  • 5

    Flip the fillet carefully and cook for another 2-3 minutes until opaque and flaky.

  • 6

    Steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 7

    Serve the seared salmon over the warm brown rice with the asparagus on the side and a fresh lemon squeeze.

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 with a golden crisp skin, served over nutty brown rice with a side of tender steamed asparagus.

NUTRITION

477kcal
Protein
46g
Fat
18.5g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1.5 cups Asparagus

1 teaspoon Olive Oil

1 Lemon wedge

PREPARATION

  • 1

    Rinse and cook brown rice according to package instructions until tender.

  • 2

    Season the salmon fillet with sea salt, cracked black pepper, and a pinch of garlic powder.

  • 3

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

  • 4

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

  • 5

    Flip the fillet carefully and cook for another 2-3 minutes until opaque and flaky.

  • 6

    Steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 7

    Serve the seared salmon over the warm brown rice with the asparagus on the side and a fresh lemon squeeze.