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 wild salmon served over lemon-herb brown rice with a side of tender steamed asparagus, finished with a bright and zesty squeeze of fresh lemon.

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NUTRITION

495kcal
Protein
42.7g
Fat
23.6g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

0.5 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Parsley, chopped

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PREPARATION

  • 1

    In a small bowl, fluff the warm cooked brown rice and stir in the chopped fresh parsley and half of the lemon juice.

  • 2

    Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 7

    Plate the lemon-herb rice alongside the steamed asparagus and the seared salmon fillet.

  • 8

    Drizzle the remaining lemon juice over the salmon and asparagus before serving.

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 wild salmon served over lemon-herb brown rice with a side of tender steamed asparagus, finished with a bright and zesty squeeze of fresh lemon.

NUTRITION

495kcal
Protein
42.7g
Fat
23.6g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

0.5 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Parsley, chopped

PREPARATION

  • 1

    In a small bowl, fluff the warm cooked brown rice and stir in the chopped fresh parsley and half of the lemon juice.

  • 2

    Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 7

    Plate the lemon-herb rice alongside the steamed asparagus and the seared salmon fillet.

  • 8

    Drizzle the remaining lemon juice over the salmon and asparagus before serving.