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 with a crisp skin, served alongside tender steamed asparagus and nutty brown rice for a clean, satisfying meal.

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NUTRITION

462kcal
Protein
44.5g
Fat
18.6g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

    Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.

  • 3

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

  • 4

    Flip the fillet carefully and cook for an additional 3 minutes until the fish flakes easily with a fork.

  • 5

    While the fish cooks, steam the asparagus spears for 4 minutes until they are bright green and tender-crisp.

  • 6

    Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus.

  • 7

    Squeeze fresh lemon juice over the entire plate to brighten the flavors 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 with a crisp skin, served alongside tender steamed asparagus and nutty brown rice for a clean, satisfying meal.

NUTRITION

462kcal
Protein
44.5g
Fat
18.6g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

    Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.

  • 3

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

  • 4

    Flip the fillet carefully and cook for an additional 3 minutes until the fish flakes easily with a fork.

  • 5

    While the fish cooks, steam the asparagus spears for 4 minutes until they are bright green and tender-crisp.

  • 6

    Fluff the pre-cooked brown rice and plate it alongside the salmon and asparagus.

  • 7

    Squeeze fresh lemon juice over the entire plate to brighten the flavors before serving.