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 for a bright, zesty finish.

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NUTRITION

433kcal
Protein
39.4g
Fat
16.4g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Cook the brown rice 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 tender-crisp.

  • 3

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

  • 4

    Heat the olive oil in a heavy-bottomed skillet over medium-high heat.

  • 5

    Place the salmon in the hot skillet skin-side down and sear for 4-5 minutes until the skin is golden and crispy.

  • 6

    Carefully flip the fillet and continue cooking for another 2-3 minutes until the salmon is just opaque throughout.

  • 7

    Arrange the brown rice and steamed asparagus on a plate and top with the seared salmon.

  • 8

    Drizzle the fresh lemon juice over the entire dish just before serving.

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 for a bright, zesty finish.

NUTRITION

433kcal
Protein
39.4g
Fat
16.4g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Cook the brown rice 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 tender-crisp.

  • 3

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

  • 4

    Heat the olive oil in a heavy-bottomed skillet over medium-high heat.

  • 5

    Place the salmon in the hot skillet skin-side down and sear for 4-5 minutes until the skin is golden and crispy.

  • 6

    Carefully flip the fillet and continue cooking for another 2-3 minutes until the salmon is just opaque throughout.

  • 7

    Arrange the brown rice and steamed asparagus on a plate and top with the seared salmon.

  • 8

    Drizzle the fresh lemon juice over the entire dish just before serving.