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 over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

464kcal
Protein
44.2g
Fat
18.1g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Cook brown rice according to package instructions or use pre-cooked rice to save time.

  • 2

    Trim the woody ends off the asparagus and steam until tender-crisp, which usually takes about 4-5 minutes.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily.

  • 7

    Arrange the brown rice and asparagus on a plate, top with the seared salmon, and drizzle 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 wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

464kcal
Protein
44.2g
Fat
18.1g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Cook brown rice according to package instructions or use pre-cooked rice to save time.

  • 2

    Trim the woody ends off the asparagus and steam until tender-crisp, which usually takes about 4-5 minutes.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily.

  • 7

    Arrange the brown rice and asparagus on a plate, top with the seared salmon, and drizzle with fresh lemon juice.