Pan Seared Salmon with Garlic Rice and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan Seared Salmon with Garlic Rice and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan Seared Salmon with Garlic Rice and Roasted Asparagus

Crisp pan-seared salmon served over buttery garlic-infused jasmine rice with tender roasted asparagus spears.

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NUTRITION

1,002kcal
Protein
53.4g
Fat
62.8g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 cup cooked Jasmine Rice

150g Asparagus

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Grass-fed Butter

3 cloves Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus, toss with 0.5 tablespoon of olive oil and a pinch of sea salt, then roast for 12-15 minutes until tender.

  • 3

    While the asparagus roasts, prepare your jasmine rice according to package instructions if not already cooked.

  • 4

    In a small pan over medium heat, melt the grass-fed butter and sauté the minced garlic for 1-2 minutes until fragrant, then fold the garlic butter into the warm rice.

  • 5

    Pat the salmon fillet completely dry with paper towels and season both sides with salt and pepper.

  • 6

    Heat the remaining 1 tablespoon of olive oil in a stainless steel or cast iron skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.

  • 8

    Flip the salmon carefully and cook for another 3-4 minutes until the skin is crisp and the fish is cooked to your desired level of doneness.

  • 9

    Plate the garlic rice, top with the pan-seared salmon, and serve alongside the roasted asparagus.

Pan Seared Salmon with Garlic Rice and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan Seared Salmon with Garlic Rice and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan Seared Salmon with Garlic Rice and Roasted Asparagus

Crisp pan-seared salmon served over buttery garlic-infused jasmine rice with tender roasted asparagus spears.

NUTRITION

1,002kcal
Protein
53.4g
Fat
62.8g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 cup cooked Jasmine Rice

150g Asparagus

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Grass-fed Butter

3 cloves Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus, toss with 0.5 tablespoon of olive oil and a pinch of sea salt, then roast for 12-15 minutes until tender.

  • 3

    While the asparagus roasts, prepare your jasmine rice according to package instructions if not already cooked.

  • 4

    In a small pan over medium heat, melt the grass-fed butter and sauté the minced garlic for 1-2 minutes until fragrant, then fold the garlic butter into the warm rice.

  • 5

    Pat the salmon fillet completely dry with paper towels and season both sides with salt and pepper.

  • 6

    Heat the remaining 1 tablespoon of olive oil in a stainless steel or cast iron skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.

  • 8

    Flip the salmon carefully and cook for another 3-4 minutes until the skin is crisp and the fish is cooked to your desired level of doneness.

  • 9

    Plate the garlic rice, top with the pan-seared salmon, and serve alongside the roasted asparagus.