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 fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

417kcal
Protein
39g
Fat
16.2g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Once the pan is hot, place the salmon skin-side down and sear for 4-5 minutes without moving it to ensure a crispy skin.

  • 4

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F or your preferred doneness.

  • 5

    While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and vibrant green.

  • 6

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

  • 7

    Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle the fresh lemon juice over the entire dish.

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 fluffy brown rice and tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

417kcal
Protein
39g
Fat
16.2g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Once the pan is hot, place the salmon skin-side down and sear for 4-5 minutes without moving it to ensure a crispy skin.

  • 4

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F or your preferred doneness.

  • 5

    While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and vibrant green.

  • 6

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

  • 7

    Arrange the brown rice and steamed asparagus on a plate, top with the seared salmon, and drizzle the fresh lemon juice over the entire dish.