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

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NUTRITION

460kcal
Protein
44.7g
Fat
18.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice by simmering in water until fluffy and tender.

  • 2

    Trim the tough ends of the asparagus and steam until bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan and sear for four minutes until the skin is golden and crisp.

  • 6

    Flip the fillet carefully and cook for an additional three minutes until opaque.

  • 7

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

NUTRITION

460kcal
Protein
44.7g
Fat
18.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice by simmering in water until fluffy and tender.

  • 2

    Trim the tough ends of the asparagus and steam until bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan and sear for four minutes until the skin is golden and crisp.

  • 6

    Flip the fillet carefully and cook for an additional three minutes until opaque.

  • 7

    Serve the salmon alongside the rice and asparagus with a bright squeeze of lemon.