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 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

460kcal
Protein
41.9g
Fat
19.3g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus Spears

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet on both sides with a pinch of 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 in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.

  • 4

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish is just opaque throughout.

  • 5

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.

  • 6

    Fluff the pre-cooked warm brown rice and place it on a plate.

  • 7

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

NUTRITION

460kcal
Protein
41.9g
Fat
19.3g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Steamed Asparagus Spears

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet on both sides with a pinch of 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 in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.

  • 4

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish is just opaque throughout.

  • 5

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.

  • 6

    Fluff the pre-cooked warm brown rice and place it on a plate.

  • 7

    Arrange the seared salmon and steamed asparagus over the rice and drizzle with fresh lemon juice before serving.