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 fresh lemon for a bright, zesty finish.

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NUTRITION

460kcal
Protein
44.7g
Fat
18.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Carefully flip the salmon and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

  • 5

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

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.

  • 7

    Plate the seared salmon alongside the brown rice and steamed asparagus.

  • 8

    Drizzle the fresh lemon juice over the salmon and asparagus just 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 tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

460kcal
Protein
44.7g
Fat
18.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Carefully flip the salmon and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

  • 5

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

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.

  • 7

    Plate the seared salmon alongside the brown rice and steamed asparagus.

  • 8

    Drizzle the fresh lemon juice over the salmon and asparagus just before serving.