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 asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

457kcal
Protein
44.7g
Fat
18.1g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1 cup fresh Asparagus

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Rinse brown rice and cook according to package instructions until tender.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy and golden.

  • 6

    Flip the salmon carefully and cook for an additional 2-3 minutes until the fish flakes easily with a fork.

  • 7

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

NUTRITION

457kcal
Protein
44.7g
Fat
18.1g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1 cup fresh Asparagus

1 teaspoon Olive Oil

PREPARATION

  • 1

    Rinse brown rice and cook according to package instructions until tender.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy and golden.

  • 6

    Flip the salmon carefully and cook for an additional 2-3 minutes until the fish flakes easily with a fork.

  • 7

    Serve the seared salmon alongside the brown rice and steamed asparagus, garnishing with a fresh lemon wedge.