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 fillet served alongside lemon-herb brown rice and steamed asparagus, featuring a perfectly golden-crisp skin.

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NUTRITION

445kcal
Protein
42.2g
Fat
17.2g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

0.5 cup cooked Brown Rice

10 Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp chopped Fresh Parsley

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with salt and 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 until the skin is golden and crisp.

  • 4

    Flip the salmon carefully and cook for another few minutes until the fish is opaque and flakes easily with a fork.

  • 5

    Steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.

  • 6

    Fluff the warm cooked brown rice in a bowl and stir in the fresh lemon juice and chopped parsley.

  • 7

    Serve the seared salmon over the bed of lemon-herb rice with the steamed asparagus on the side.

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 fillet served alongside lemon-herb brown rice and steamed asparagus, featuring a perfectly golden-crisp skin.

NUTRITION

445kcal
Protein
42.2g
Fat
17.2g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

0.5 cup cooked Brown Rice

10 Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp chopped Fresh Parsley

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with salt and 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 until the skin is golden and crisp.

  • 4

    Flip the salmon carefully and cook for another few minutes until the fish is opaque and flakes easily with a fork.

  • 5

    Steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.

  • 6

    Fluff the warm cooked brown rice in a bowl and stir in the fresh lemon juice and chopped parsley.

  • 7

    Serve the seared salmon over the bed of lemon-herb rice with the steamed asparagus on the side.