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 served over fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a crisp seared skin.

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NUTRITION

474kcal
Protein
34g
Fat
25.1g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

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

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

  • 2

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

  • 3

    Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Flip the salmon carefully and cook for an additional 3 to 4 minutes until the desired doneness is reached.

  • 5

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are tender-crisp and bright green.

  • 6

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

  • 7

    Arrange the seared salmon and steamed asparagus over the 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 salmon served over fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a crisp seared skin.

NUTRITION

474kcal
Protein
34g
Fat
25.1g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

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

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

  • 2

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

  • 3

    Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Flip the salmon carefully and cook for an additional 3 to 4 minutes until the desired doneness is reached.

  • 5

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are tender-crisp and bright green.

  • 6

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

  • 7

    Arrange the seared salmon and steamed asparagus over the rice and finish with a fresh squeeze of lemon juice.