Seared Salmon with Steamed Asparagus and Herb 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 Herb Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Herb Brown Rice

Pan-seared wild salmon served over a bed of fluffy herb-infused brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

438kcal
Protein
44.5g
Fat
18g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

1/4 teaspoon Garlic Powder

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with garlic powder, salt, and pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.

  • 4

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice and stir in the fresh chopped parsley.

  • 7

    Plate the salmon alongside the herb rice and steamed asparagus, then drizzle everything with fresh lemon juice before serving.

Seared Salmon with Steamed Asparagus and Herb 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 Herb Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Herb Brown Rice

Pan-seared wild salmon served over a bed of fluffy herb-infused brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

438kcal
Protein
44.5g
Fat
18g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

1/4 teaspoon Garlic Powder

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with garlic powder, salt, and pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.

  • 4

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked brown rice and stir in the fresh chopped parsley.

  • 7

    Plate the salmon alongside the herb rice and steamed asparagus, then drizzle everything with fresh lemon juice before serving.