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 with a side of steamed asparagus and fresh lemon for a perfectly crispy finish.

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NUTRITION

446kcal
Protein
46.3g
Fat
18.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Salmon Fillet

1/3 cup cooked Brown Rice

1 cup Asparagus

1 teaspoon Olive Oil

1 wedge Lemon

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PREPARATION

  • 1

    Pat the salmon dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork.

  • 7

    Plate the salmon over the rice with the asparagus on the side and finish with a bright squeeze of lemon.

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 with a side of steamed asparagus and fresh lemon for a perfectly crispy finish.

NUTRITION

446kcal
Protein
46.3g
Fat
18.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Salmon Fillet

1/3 cup cooked Brown Rice

1 cup Asparagus

1 teaspoon Olive Oil

1 wedge Lemon

PREPARATION

  • 1

    Pat the salmon dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork.

  • 7

    Plate the salmon over the rice with the asparagus on the side and finish with a bright squeeze of lemon.