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

Wild-caught sockeye salmon seared until golden and served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon.

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NUTRITION

421kcal
Protein
44.4g
Fat
13.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tsp fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp and vibrant green.

  • 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 non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan and sear for 4-5 minutes per side until the internal temperature reaches 145 degrees and the edges are crisp.

  • 6

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 7

    Drizzle the lemon juice over the salmon and vegetables 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

Wild-caught sockeye salmon seared until golden and served with nutty brown rice and tender steamed asparagus, finished with a squeeze of bright lemon.

NUTRITION

421kcal
Protein
44.4g
Fat
13.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tsp fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp and vibrant green.

  • 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 non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan and sear for 4-5 minutes per side until the internal temperature reaches 145 degrees and the edges are crisp.

  • 6

    Plate the salmon alongside the brown rice and steamed asparagus.

  • 7

    Drizzle the lemon juice over the salmon and vegetables before serving.