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

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NUTRITION

476kcal
Protein
45.9g
Fat
18.5g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1/2 Lemon

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PREPARATION

  • 1

    Season the salmon fillet with salt, pepper, and garlic powder

  • 2

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

  • 3

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

  • 4

    Flip the fillet and cook until the fish is opaque and flakes easily

  • 5

    Steam the asparagus spears in a steamer basket until tender-crisp

  • 6

    Fluff the pre-cooked brown rice with a fork and place it on a plate

  • 7

    Serve the salmon and asparagus over the brown rice and finish with a fresh squeeze 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 wild salmon served over fluffy brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

476kcal
Protein
45.9g
Fat
18.5g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1/2 Lemon

PREPARATION

  • 1

    Season the salmon fillet with salt, pepper, and garlic powder

  • 2

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

  • 3

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

  • 4

    Flip the fillet and cook until the fish is opaque and flakes easily

  • 5

    Steam the asparagus spears in a steamer basket until tender-crisp

  • 6

    Fluff the pre-cooked brown rice with a fork and place it on a plate

  • 7

    Serve the salmon and asparagus over the brown rice and finish with a fresh squeeze of lemon juice