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 and steamed asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

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NUTRITION

457kcal
Protein
42.3g
Fat
17.4g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice in advance or according to package directions until fluffy.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Carefully flip the salmon and cook for another 2-3 minutes until the center is just opaque and flakes easily.

  • 6

    While the salmon sears, steam the asparagus spears in a steamer basket for 3-5 minutes until bright green and tender-crisp.

  • 7

    Plate the seared salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice over the fish and greens.

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 and steamed asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

NUTRITION

457kcal
Protein
42.3g
Fat
17.4g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice in advance or according to package directions until fluffy.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Carefully flip the salmon and cook for another 2-3 minutes until the center is just opaque and flakes easily.

  • 6

    While the salmon sears, steam the asparagus spears in a steamer basket for 3-5 minutes until bright green and tender-crisp.

  • 7

    Plate the seared salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice over the fish and greens.