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

462kcal
Protein
45.2g
Fat
18.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package directions or use pre-cooked grains.

  • 2

    Trim the woody ends from the asparagus and steam until tender-crisp, about 4-5 minutes.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until the fish is cooked through and flakes easily.

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle the entire dish with 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 finish.

NUTRITION

462kcal
Protein
45.2g
Fat
18.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package directions or use pre-cooked grains.

  • 2

    Trim the woody ends from the asparagus and steam until tender-crisp, about 4-5 minutes.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until the fish is cooked through and flakes easily.

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle the entire dish with fresh lemon juice.