Seared Salmon with Steamed Rice and Asparagus

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

Seared Salmon with Steamed Rice and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Rice and Asparagus

Pan-seared salmon fillet served over fluffy steamed white rice and tender asparagus spears, finished with a squeeze of fresh lemon for a bright, citrusy aroma.

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NUTRITION

385kcal
Protein
37.1g
Fat
12.7g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

0.5 cup Cooked White Rice

1 cup Steamed Asparagus

0.5 tsp Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Rinse the white rice under cold water until the water runs clear, then steam according to package directions until fluffy.

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp and vibrant green.

  • 3

    Pat the salmon fillet completely 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 4 minutes until the skin is golden and crisp.

  • 6

    Flip the fillet and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 7

    Plate the salmon over the bed of rice with asparagus on the side, drizzling everything with fresh lemon juice.

Seared Salmon with Steamed Rice and Asparagus

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

Seared Salmon with Steamed Rice and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Rice and Asparagus

Pan-seared salmon fillet served over fluffy steamed white rice and tender asparagus spears, finished with a squeeze of fresh lemon for a bright, citrusy aroma.

NUTRITION

385kcal
Protein
37.1g
Fat
12.7g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

0.5 cup Cooked White Rice

1 cup Steamed Asparagus

0.5 tsp Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Rinse the white rice under cold water until the water runs clear, then steam according to package directions until fluffy.

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp and vibrant green.

  • 3

    Pat the salmon fillet completely 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 4 minutes until the skin is golden and crisp.

  • 6

    Flip the fillet and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 7

    Plate the salmon over the bed of rice with asparagus on the side, drizzling everything with fresh lemon juice.