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 with nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

364kcal
Protein
38.9g
Fat
10.2g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Coho Salmon

1/2 cup cooked Brown Rice

1 cup Asparagus spears

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 3

    Sear the salmon for 5 minutes until the skin is crispy, then flip and cook for another 3 minutes until opaque.

  • 4

    Place the asparagus spears in a steamer basket over boiling water and steam for 4 minutes until they are bright green and tender-crisp.

  • 5

    Warm the pre-cooked brown rice in a small saucepan with a tablespoon of water.

  • 6

    Plate the salmon over the bed of rice and serve alongside the steamed asparagus with a fresh lemon wedge.

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 with nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

364kcal
Protein
38.9g
Fat
10.2g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Coho Salmon

1/2 cup cooked Brown Rice

1 cup Asparagus spears

PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 3

    Sear the salmon for 5 minutes until the skin is crispy, then flip and cook for another 3 minutes until opaque.

  • 4

    Place the asparagus spears in a steamer basket over boiling water and steam for 4 minutes until they are bright green and tender-crisp.

  • 5

    Warm the pre-cooked brown rice in a small saucepan with a tablespoon of water.

  • 6

    Plate the salmon over the bed of rice and serve alongside the steamed asparagus with a fresh lemon wedge.