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 tender steamed asparagus, finished with a squeeze of fresh lemon and a touch of flaky sea salt.

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NUTRITION

461kcal
Protein
44.9g
Fat
18.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Cook the brown rice according to package instructions until tender and fluffy.

  • 2

    Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.

  • 3

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

  • 4

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

  • 5

    Flip the fillet carefully and continue cooking for a few minutes until the fish is just opaque and flakes easily.

  • 6

    While the salmon cooks, steam the asparagus over boiling water until it is bright green and tender-crisp.

  • 7

    Serve the salmon over the brown rice with the asparagus on the side, finishing with a fresh drizzle of 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 over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a touch of flaky sea salt.

NUTRITION

461kcal
Protein
44.9g
Fat
18.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Cook the brown rice according to package instructions until tender and fluffy.

  • 2

    Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.

  • 3

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

  • 4

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

  • 5

    Flip the fillet carefully and continue cooking for a few minutes until the fish is just opaque and flakes easily.

  • 6

    While the salmon cooks, steam the asparagus over boiling water until it is bright green and tender-crisp.

  • 7

    Serve the salmon over the brown rice with the asparagus on the side, finishing with a fresh drizzle of lemon juice.