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

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NUTRITION

493kcal
Protein
41.5g
Fat
20.4g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.4 cup cooked Brown Rice

1 cup Asparagus

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 nutty.

  • 2

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

  • 3

    Pat the salmon fillet completely dry with a paper towel and season with a pinch of salt and 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 crisp.

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed 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 salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

493kcal
Protein
41.5g
Fat
20.4g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.4 cup cooked Brown Rice

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Cook the brown rice according to package instructions until tender and nutty.

  • 2

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

  • 3

    Pat the salmon fillet completely dry with a paper towel and season with a pinch of salt and 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 crisp.

  • 6

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

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, finishing with a fresh squeeze of lemon juice.