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 fillet served over nutty brown rice and tender-crisp steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

424kcal
Protein
39.9g
Fat
16.7g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

150g Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season 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 crisp.

  • 4

    Carefully flip the salmon and cook for an additional 3 to 4 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 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, then drizzle everything with the 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 salmon fillet served over nutty brown rice and tender-crisp steamed asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

424kcal
Protein
39.9g
Fat
16.7g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

150g Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season 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 crisp.

  • 4

    Carefully flip the salmon and cook for an additional 3 to 4 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 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, then drizzle everything with the fresh lemon juice before serving.