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 served over nutty brown rice with tender steamed asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

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NUTRITION

431kcal
Protein
29.3g
Fat
21.7g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

4.25 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

0.5 medium Lemon

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PREPARATION

  • 1

    Prepare the brown rice according to package directions until fluffy.

  • 2

    Trim the tough ends from the asparagus and steam them until they are bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan and sear for about four minutes until the skin is crispy, then flip and cook for three more minutes until just opaque.

  • 6

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

NUTRITION

431kcal
Protein
29.3g
Fat
21.7g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

4.25 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

0.5 medium Lemon

PREPARATION

  • 1

    Prepare the brown rice according to package directions until fluffy.

  • 2

    Trim the tough ends from the asparagus and steam them until they are bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan and sear for about four minutes until the skin is crispy, then flip and cook for three more minutes until just opaque.

  • 6

    Serve the salmon alongside the rice and asparagus with a fresh squeeze of lemon juice.