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 served alongside nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

482kcal
Protein
41g
Fat
21.7g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1.5 cups Asparagus Spears

1/2 teaspoon Olive Oil

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

  • 3

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

  • 4

    Flip the fillet and cook for another 3-4 minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket for 4-5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork.

  • 7

    Plate the salmon over the rice with the asparagus on the side, finishing with a fresh squeeze of lemon juice.

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 served alongside nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

482kcal
Protein
41g
Fat
21.7g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1.5 cups Asparagus Spears

1/2 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the fillet and cook for another 3-4 minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket for 4-5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork.

  • 7

    Plate the salmon over the rice with the asparagus on the side, finishing with a fresh squeeze of lemon juice.