Seared Salmon with Asparagus and Herb-Basmati Rice

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

Seared Salmon with Asparagus and Herb-Basmati Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Asparagus and Herb-Basmati Rice

Pan-seared salmon fillet served over fragrant herb-flecked basmati rice with tender roasted asparagus, finished with a bright squeeze of lemon and a perfectly crisp skin.

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NUTRITION

497kcal
Protein
40.7g
Fat
23.4g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Salmon Fillet

0.5 cup cooked Basmati Rice

1 cup Asparagus

1 tablespoon Lemon Juice

1 clove Garlic

1 tablespoon Fresh Herbs

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PREPARATION

  • 1

    Rinse and cook basmati rice according to package directions.

  • 2

    Toss asparagus with minced garlic, salt, and pepper, then roast at 400°F for 10 minutes.

  • 3

    Season salmon with salt and pepper, then sear in a hot pan for 4-5 minutes per side until the skin is golden.

  • 4

    Stir chopped parsley and dill into the cooked rice.

  • 5

    Plate the salmon over the rice with asparagus on the side and a fresh lemon squeeze.

Seared Salmon with Asparagus and Herb-Basmati Rice

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

Seared Salmon with Asparagus and Herb-Basmati Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Asparagus and Herb-Basmati Rice

Pan-seared salmon fillet served over fragrant herb-flecked basmati rice with tender roasted asparagus, finished with a bright squeeze of lemon and a perfectly crisp skin.

NUTRITION

497kcal
Protein
40.7g
Fat
23.4g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Salmon Fillet

0.5 cup cooked Basmati Rice

1 cup Asparagus

1 tablespoon Lemon Juice

1 clove Garlic

1 tablespoon Fresh Herbs

PREPARATION

  • 1

    Rinse and cook basmati rice according to package directions.

  • 2

    Toss asparagus with minced garlic, salt, and pepper, then roast at 400°F for 10 minutes.

  • 3

    Season salmon with salt and pepper, then sear in a hot pan for 4-5 minutes per side until the skin is golden.

  • 4

    Stir chopped parsley and dill into the cooked rice.

  • 5

    Plate the salmon over the rice with asparagus on the side and a fresh lemon squeeze.