Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Lemon Herb Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lemon Herb Rice

Pan-seared pink salmon served over zesty lemon-herb brown rice with a side of crisp-tender asparagus, finished with a bright squeeze of fresh lemon.

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NUTRITION

504kcal
Protein
56.6g
Fat
16.8g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

9 ounces Pink Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions and fluff with a fork.

  • 2

    Toss the cooked rice with chopped fresh parsley and half of the lemon juice.

  • 3

    Steam the asparagus spears over boiling water until they are vibrant green and crisp-tender, about 4 to 5 minutes.

  • 4

    Pat the salmon fillet dry with paper towels and season lightly with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden and the fish is cooked through.

  • 7

    Arrange the salmon on a plate alongside the lemon-herb rice and steamed asparagus.

  • 8

    Drizzle the remaining lemon juice over the salmon and serve immediately.

Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Lemon Herb Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lemon Herb Rice

Pan-seared pink salmon served over zesty lemon-herb brown rice with a side of crisp-tender asparagus, finished with a bright squeeze of fresh lemon.

NUTRITION

504kcal
Protein
56.6g
Fat
16.8g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

9 ounces Pink Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Prepare the brown rice according to package instructions and fluff with a fork.

  • 2

    Toss the cooked rice with chopped fresh parsley and half of the lemon juice.

  • 3

    Steam the asparagus spears over boiling water until they are vibrant green and crisp-tender, about 4 to 5 minutes.

  • 4

    Pat the salmon fillet dry with paper towels and season lightly with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden and the fish is cooked through.

  • 7

    Arrange the salmon on a plate alongside the lemon-herb rice and steamed asparagus.

  • 8

    Drizzle the remaining lemon juice over the salmon and serve immediately.