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

Wild-caught salmon pan-seared until golden, served alongside nutty brown rice and tender steamed asparagus with a squeeze of zesty lemon.

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NUTRITION

460kcal
Protein
44.7g
Fat
18.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season 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 and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 4

    While the salmon cooks, steam the asparagus spears over boiling water for 4-5 minutes until they are vibrant green and tender-crisp.

  • 5

    Fluff the warm brown rice and plate it alongside the seared salmon and steamed asparagus.

  • 6

    Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a bright finish.

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

Wild-caught salmon pan-seared until golden, served alongside nutty brown rice and tender steamed asparagus with a squeeze of zesty lemon.

NUTRITION

460kcal
Protein
44.7g
Fat
18.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season 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 and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 4

    While the salmon cooks, steam the asparagus spears over boiling water for 4-5 minutes until they are vibrant green and tender-crisp.

  • 5

    Fluff the warm brown rice and plate it alongside the seared salmon and steamed asparagus.

  • 6

    Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a bright finish.