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 alongside nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

500kcal
Protein
44.6g
Fat
21.7g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tablespoon fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions if not using pre-cooked rice.

  • 2

    Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 4

    Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for another 2 to 3 minutes until desired doneness.

  • 5

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

  • 6

    Plate the brown rice and top with the seared salmon fillet.

  • 7

    Arrange the steamed asparagus on the side and drizzle everything 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 salmon served alongside nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

500kcal
Protein
44.6g
Fat
21.7g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tablespoon fresh Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions if not using pre-cooked rice.

  • 2

    Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 4

    Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for another 2 to 3 minutes until desired doneness.

  • 5

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

  • 6

    Plate the brown rice and top with the seared salmon fillet.

  • 7

    Arrange the steamed asparagus on the side and drizzle everything with fresh lemon juice before serving.