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

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NUTRITION

444kcal
Protein
41.2g
Fat
16.9g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Season the salmon fillet with salt, pepper, and your favorite dried herbs.

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until bright green and tender-crisp.

  • 6

    Reheat the pre-cooked brown rice until steaming.

  • 7

    Plate the salmon alongside the rice and asparagus, finishing with a fresh squeeze of 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 with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

444kcal
Protein
41.2g
Fat
16.9g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Season the salmon fillet with salt, pepper, and your favorite dried herbs.

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until bright green and tender-crisp.

  • 6

    Reheat the pre-cooked brown rice until steaming.

  • 7

    Plate the salmon alongside the rice and asparagus, finishing with a fresh squeeze of lemon juice.