Name: Golden Pan-Seared Salmon with Lemon Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz wild-caught salmon fillet; 0.5 cup cooked basmati rice; 1 cup asparagus spears; 1 tsp ghee; 1 tsp lemon zest; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh parsley

Golden Pan-Seared Salmon with Lemon Rice

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

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Salmon with Lemon Rice

Pan-seared wild salmon with a crispy golden skin served over zesty lemon-infused basmati rice and tender roasted asparagus.

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NUTRITION

Protein

42.9g

Fat

15.0g

Carbs

32.0g

SERVINGS

1 serving

INGREDIENTS

6 oz wild-caught salmon fillet

0.5 cup cooked basmati rice

1 cup asparagus spears

1 tsp ghee

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

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PREPARATION

1
Season the salmon fillet with sea salt, black pepper, and garlic powder on both sides.
2
Heat the ghee in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
4
Flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
5
In a separate bowl, fluff the cooked basmati rice and stir in the lemon zest, lemon juice, and chopped fresh parsley.
6
Remove the salmon from the pan and add the asparagus spears, sautéing for 3 to 4 minutes until bright green and tender.
7
Plate the lemon rice, top with the salmon fillet, and serve with the sautéed asparagus on the side.