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 with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

428kcal
Protein
39.3g
Fat
17.1g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp.

  • 2

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

  • 3

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

  • 4

    Place the salmon in the pan and sear for 4 minutes until a golden crust forms.

  • 5

    Flip the fillet and cook for another 3-4 minutes until the salmon is opaque and the skin is crispy.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave.

  • 7

    Serve the salmon alongside the rice and asparagus with a bright 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 fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

428kcal
Protein
39.3g
Fat
17.1g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp.

  • 2

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

  • 3

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

  • 4

    Place the salmon in the pan and sear for 4 minutes until a golden crust forms.

  • 5

    Flip the fillet and cook for another 3-4 minutes until the salmon is opaque and the skin is crispy.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave.

  • 7

    Serve the salmon alongside the rice and asparagus with a bright squeeze of lemon juice.