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 nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

465kcal
Protein
44.8g
Fat
18.1g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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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

  • 3

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

  • 4

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until heated through

  • 7

    Plate the salmon alongside the brown rice and asparagus, drizzling the fresh lemon juice over the fish and vegetables 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 wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

465kcal
Protein
44.8g
Fat
18.1g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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

  • 3

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

  • 4

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until heated through

  • 7

    Plate the salmon alongside the brown rice and asparagus, drizzling the fresh lemon juice over the fish and vegetables before serving