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 and steamed asparagus served over nutty brown rice, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

517kcal
Protein
55.9g
Fat
20.9g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Atlantic Salmon Fillet

1/3 cup Cooked Brown Rice

1.5 cups Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season both sides with 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 press gently with a spatula for 10 seconds to ensure even contact.

  • 4

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the center is just opaque.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.

  • 7

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

NUTRITION

517kcal
Protein
55.9g
Fat
20.9g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Atlantic Salmon Fillet

1/3 cup Cooked Brown Rice

1.5 cups Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season both sides with 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 press gently with a spatula for 10 seconds to ensure even contact.

  • 4

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the center is just opaque.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.

  • 7

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