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

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NUTRITION

489kcal
Protein
48.8g
Fat
19.3g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam 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 seared salmon alongside the brown rice and asparagus, finishing 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 wild salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

489kcal
Protein
48.8g
Fat
19.3g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam 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 seared salmon alongside the brown rice and asparagus, finishing with a fresh squeeze of lemon juice.