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 touch.

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NUTRITION

472kcal
Protein
46.1g
Fat
18.2g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

7 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

    Season the salmon fillet with sea salt and black pepper on both sides.

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 3 to 4 minutes until the center is just opaque and the fish flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears for about 5 minutes until they are 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 rice and asparagus, finishing the entire dish with a generous squeeze of 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 salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

472kcal
Protein
46.1g
Fat
18.2g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

7 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

    Season the salmon fillet with sea salt and black pepper on both sides.

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 3 to 4 minutes until the center is just opaque and the fish flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears for about 5 minutes until they are 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 rice and asparagus, finishing the entire dish with a generous squeeze of fresh lemon juice.