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 and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

461kcal
Protein
44.9g
Fat
18.2g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.

  • 4

    Flip the fillet and continue cooking for another 3 to 4 minutes until the fish flakes easily with a fork.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, finishing with a squeeze of fresh 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 wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

461kcal
Protein
44.9g
Fat
18.2g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.

  • 4

    Flip the fillet and continue cooking for another 3 to 4 minutes until the fish flakes easily with a fork.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.

  • 6

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

  • 7

    Plate the salmon alongside the rice and asparagus, finishing with a squeeze of fresh lemon juice.