Seared Salmon with Steamed Asparagus and Lemon-Herb 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 Lemon-Herb Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lemon-Herb Rice

Pan-seared salmon served over lemon-herb brown rice with steamed asparagus, finished with a bright and zesty lemon squeeze.

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NUTRITION

393kcal
Protein
36.3g
Fat
17.9g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

1 cup Asparagus

0.5 cup Cooked Brown Rice

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions until tender.

  • 2

    Trim the woody ends of the asparagus and steam until vibrant green and tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the fillet carefully and continue cooking until the salmon flakes easily with a fork.

  • 7

    Fold the fresh lemon juice and chopped parsley into the warm rice.

  • 8

    Serve the seared salmon over the fragrant rice alongside the steamed asparagus.

Seared Salmon with Steamed Asparagus and Lemon-Herb 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 Lemon-Herb Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lemon-Herb Rice

Pan-seared salmon served over lemon-herb brown rice with steamed asparagus, finished with a bright and zesty lemon squeeze.

NUTRITION

393kcal
Protein
36.3g
Fat
17.9g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

1 cup Asparagus

0.5 cup Cooked Brown Rice

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Prepare the brown rice according to package instructions until tender.

  • 2

    Trim the woody ends of the asparagus and steam until vibrant green and tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the fillet carefully and continue cooking until the salmon flakes easily with a fork.

  • 7

    Fold the fresh lemon juice and chopped parsley into the warm rice.

  • 8

    Serve the seared salmon over the fragrant rice alongside the steamed asparagus.