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 and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

490kcal
Protein
43.3g
Fat
17.6g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

0.75 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon in the skillet, skin-side down, and sear for 4 to 5 minutes until the skin is golden and crispy.

  • 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 4 to 5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave if needed.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, serving immediately with a fresh lemon wedge.

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 and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

490kcal
Protein
43.3g
Fat
17.6g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

0.75 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon in the skillet, skin-side down, and sear for 4 to 5 minutes until the skin is golden and crispy.

  • 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 4 to 5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave if needed.

  • 7

    Plate the salmon alongside the brown rice and steamed asparagus, serving immediately with a fresh lemon wedge.