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

Try 7 days free, then $12.99 / mo.

NUTRITION

463kcal
Protein
44.6g
Fat
18g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

1/2 cup cooked Brown Rice

1 cup steamed Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.

  • 5

    Flip the salmon carefully and cook for another 3 minutes until the center is just opaque and the edges are crisp.

  • 6

    Plate the salmon alongside the rice and asparagus, drizzling everything 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 over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

463kcal
Protein
44.6g
Fat
18g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

1/2 cup cooked Brown Rice

1 cup steamed Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.

  • 5

    Flip the salmon carefully and cook for another 3 minutes until the center is just opaque and the edges are crisp.

  • 6

    Plate the salmon alongside the rice and asparagus, drizzling everything with fresh lemon juice.