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

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NUTRITION

484kcal
Protein
43.4g
Fat
21.5g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus Spears

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing until the skin is crisp.

  • 3

    Flip the salmon and cook for another few minutes until the center is just opaque and the exterior is golden.

  • 4

    Place the asparagus in a steamer basket over boiling water and steam until tender-crisp.

  • 5

    Warm the pre-cooked brown rice in a small saucepan until fluffy.

  • 6

    Plate the salmon alongside the rice and asparagus and serve with a fresh lemon wedge.

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

NUTRITION

484kcal
Protein
43.4g
Fat
21.5g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus Spears

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing until the skin is crisp.

  • 3

    Flip the salmon and cook for another few minutes until the center is just opaque and the exterior is golden.

  • 4

    Place the asparagus in a steamer basket over boiling water and steam until tender-crisp.

  • 5

    Warm the pre-cooked brown rice in a small saucepan until fluffy.

  • 6

    Plate the salmon alongside the rice and asparagus and serve with a fresh lemon wedge.