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 fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

454kcal
Protein
44.3g
Fat
18g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 Lemon

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PREPARATION

  • 1

    Cook brown rice according to package directions or use pre-cooked portions.

  • 2

    Trim the woody ends off the asparagus and steam for 4 to 5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the salmon carefully and cook for another 3 to 4 minutes until the fish flakes easily with a fork.

  • 7

    Plate the salmon alongside the brown rice and asparagus, then drizzle 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 fillet served with fluffy brown rice and tender-crisp steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

454kcal
Protein
44.3g
Fat
18g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 Lemon

PREPARATION

  • 1

    Cook brown rice according to package directions or use pre-cooked portions.

  • 2

    Trim the woody ends off the asparagus and steam for 4 to 5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the salmon carefully and cook for another 3 to 4 minutes until the fish flakes easily with a fork.

  • 7

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