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 fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

438kcal
Protein
42.2g
Fat
17.3g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the salmon fillet with a pinch of sea salt and black pepper, then place it skin-side down in the hot pan.

  • 3

    Sear the salmon for 4-5 minutes until the skin is crispy and golden, then flip and cook for another 2-3 minutes until desired doneness.

  • 4

    While the salmon cooks, steam the asparagus spears over boiling water for 4-5 minutes until they are tender-crisp and bright green.

  • 5

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

  • 6

    Plate the seared salmon alongside the brown rice and asparagus, finishing the dish with a squeeze of fresh lemon juice for a bright pop of flavor.

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 fillet served with nutty brown rice and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

NUTRITION

438kcal
Protein
42.2g
Fat
17.3g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the salmon fillet with a pinch of sea salt and black pepper, then place it skin-side down in the hot pan.

  • 3

    Sear the salmon for 4-5 minutes until the skin is crispy and golden, then flip and cook for another 2-3 minutes until desired doneness.

  • 4

    While the salmon cooks, steam the asparagus spears over boiling water for 4-5 minutes until they are tender-crisp and bright green.

  • 5

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

  • 6

    Plate the seared salmon alongside the brown rice and asparagus, finishing the dish with a squeeze of fresh lemon juice for a bright pop of flavor.