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

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NUTRITION

421kcal
Protein
44.5g
Fat
13.5g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Atlantic Salmon Fillet

1/2 cup Organic Cooked Brown Rice

1 cup Fresh Asparagus Spears

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions until tender and fluffy.

  • 2

    Wash the asparagus and trim the woody ends, then steam for 5-7 minutes until vibrant green and tender-crisp.

  • 3

    Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.

  • 4

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crispy.

  • 5

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 6

    Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the entire dish with 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 a bed of nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

421kcal
Protein
44.5g
Fat
13.5g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Atlantic Salmon Fillet

1/2 cup Organic Cooked Brown Rice

1 cup Fresh Asparagus Spears

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Rinse the brown rice and cook according to package instructions until tender and fluffy.

  • 2

    Wash the asparagus and trim the woody ends, then steam for 5-7 minutes until vibrant green and tender-crisp.

  • 3

    Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.

  • 4

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crispy.

  • 5

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 6

    Plate the salmon alongside the brown rice and steamed asparagus, then drizzle the entire dish with fresh lemon juice.