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

425kcal
Protein
39.2g
Fat
20.3g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Salmon Fillet

1 cup Asparagus Spears

1/3 cup Cooked Brown Rice

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package directions or use pre-cooked rice.

  • 2

    Steam the asparagus spears in a steamer basket over boiling water until tender-crisp, about 4-5 minutes.

  • 3

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

  • 4

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is opaque.

  • 5

    Arrange the seared salmon on a plate with the rice and asparagus, then drizzle with fresh 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

425kcal
Protein
39.2g
Fat
20.3g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Salmon Fillet

1 cup Asparagus Spears

1/3 cup Cooked Brown Rice

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package directions or use pre-cooked rice.

  • 2

    Steam the asparagus spears in a steamer basket over boiling water until tender-crisp, about 4-5 minutes.

  • 3

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

  • 4

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is opaque.

  • 5

    Arrange the seared salmon on a plate with the rice and asparagus, then drizzle with fresh lemon juice.