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 served over fluffy brown rice and tender steamed asparagus, finished with a sprinkle of flaky sea salt.

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NUTRITION

485kcal
Protein
39.4g
Fat
23.6g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

1/2 cup cooked Brown Rice

1 cup fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

Lemon wedge and sea salt for seasoning

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PREPARATION

  • 1

    Pat the salmon fillet completely 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 or cast-iron skillet over medium-high heat until the oil is shimmering.

  • 3

    Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the salmon is searing, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until they are tender-crisp and bright green.

  • 6

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

  • 7

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

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 served over fluffy brown rice and tender steamed asparagus, finished with a sprinkle of flaky sea salt.

NUTRITION

485kcal
Protein
39.4g
Fat
23.6g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

1/2 cup cooked Brown Rice

1 cup fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

Lemon wedge and sea salt for seasoning

PREPARATION

  • 1

    Pat the salmon fillet completely 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 or cast-iron skillet over medium-high heat until the oil is shimmering.

  • 3

    Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the salmon is searing, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until they are tender-crisp and bright green.

  • 6

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

  • 7

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