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 a bed of fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

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NUTRITION

442kcal
Protein
44.2g
Fat
16.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7.05 ounces Wild Salmon Fillet

1 cup Asparagus spears

1/2 cup Cooked Brown Rice

1/2 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.

  • 4

    Carefully flip the salmon and continue cooking for 3 to 4 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.

  • 6

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

  • 7

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

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 a bed of fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

NUTRITION

442kcal
Protein
44.2g
Fat
16.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7.05 ounces Wild Salmon Fillet

1 cup Asparagus spears

1/2 cup Cooked Brown Rice

1/2 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.

  • 4

    Carefully flip the salmon and continue cooking for 3 to 4 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.

  • 6

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

  • 7

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