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

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NUTRITION

465kcal
Protein
44.3g
Fat
18.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

6.7 ounces Wild Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Olive Oil

1 tablespoon fresh Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet on both sides with a pinch of sea salt and cracked black pepper.

  • 2

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

  • 3

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

  • 4

    Flip the salmon carefully and cook for an additional 3-4 minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon sears, steam the asparagus spears in a steamer basket for 5 minutes until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave and fluff with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle everything with fresh lemon juice before serving.

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

NUTRITION

465kcal
Protein
44.3g
Fat
18.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

6.7 ounces Wild Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Olive Oil

1 tablespoon fresh Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet on both sides with a pinch of sea salt and cracked black pepper.

  • 2

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

  • 3

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

  • 4

    Flip the salmon carefully and cook for an additional 3-4 minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon sears, steam the asparagus spears in a steamer basket for 5 minutes until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave and fluff with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle everything with fresh lemon juice before serving.