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 with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty zing.

Try 7 days free, then $12.99 / mo.

NUTRITION

379kcal
Protein
38.9g
Fat
14g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

1/3 cup Cooked Brown Rice

10 spears Asparagus

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with 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 hot skillet, skin-side down, and sear for 4 to 5 minutes until the skin is crispy.

  • 4

    Flip the salmon and cook for another 2 to 3 minutes until it reaches your desired level of doneness.

  • 5

    While the salmon cooks, steam the asparagus spears for 4 to 5 minutes until tender-crisp.

  • 6

    Reheat the pre-cooked brown rice if necessary.

  • 7

    Plate the salmon alongside the rice and asparagus, then 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 with tender steamed asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

379kcal
Protein
38.9g
Fat
14g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

1/3 cup Cooked Brown Rice

10 spears Asparagus

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with 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 hot skillet, skin-side down, and sear for 4 to 5 minutes until the skin is crispy.

  • 4

    Flip the salmon and cook for another 2 to 3 minutes until it reaches your desired level of doneness.

  • 5

    While the salmon cooks, steam the asparagus spears for 4 to 5 minutes until tender-crisp.

  • 6

    Reheat the pre-cooked brown rice if necessary.

  • 7

    Plate the salmon alongside the rice and asparagus, then finish with a fresh squeeze of lemon juice.