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

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NUTRITION

464kcal
Protein
44.7g
Fat
18.2g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Olive Oil

1/2 Lemon

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PREPARATION

  • 1

    Pat the salmon fillet completely dry with paper towels and season with a pinch of salt and pepper.

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 4

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until tender-crisp and bright green.

  • 6

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

  • 7

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

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

NUTRITION

464kcal
Protein
44.7g
Fat
18.2g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Olive Oil

1/2 Lemon

PREPARATION

  • 1

    Pat the salmon fillet completely dry with paper towels and season with a pinch of salt and pepper.

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 4

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until tender-crisp and bright green.

  • 6

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

  • 7

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