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

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NUTRITION

464kcal
Protein
44.9g
Fat
18.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.25 teaspoon Sea Salt

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus spears and steam them over boiling water for 4-5 minutes until vibrant green and tender-crisp.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season the flesh side with sea salt and black pepper.

  • 4

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

  • 5

    Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes until the skin is crispy and releases easily from the pan.

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130 degrees for medium-rare.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, finishing the entire dish with a fresh squeeze of lemon juice and a final sprinkle of flaky sea salt.

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

NUTRITION

464kcal
Protein
44.9g
Fat
18.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.25 teaspoon Sea Salt

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus spears and steam them over boiling water for 4-5 minutes until vibrant green and tender-crisp.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season the flesh side with sea salt and black pepper.

  • 4

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

  • 5

    Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes until the skin is crispy and releases easily from the pan.

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130 degrees for medium-rare.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, finishing the entire dish with a fresh squeeze of lemon juice and a final sprinkle of flaky sea salt.