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 salmon with a crisp golden skin served over lemon-herb rice and tender steamed asparagus.

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NUTRITION

479kcal
Protein
47.5g
Fat
19g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Lemon Zest

1 tablespoon Fresh Parsley, chopped

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crisp and golden.

  • 4

    Flip the salmon carefully and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are tender-crisp and bright green.

  • 6

    Warm the cooked brown rice and toss it with the fresh lemon juice, lemon zest, and chopped parsley.

  • 7

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

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 salmon with a crisp golden skin served over lemon-herb rice and tender steamed asparagus.

NUTRITION

479kcal
Protein
47.5g
Fat
19g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Lemon Zest

1 tablespoon Fresh Parsley, chopped

PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crisp and golden.

  • 4

    Flip the salmon carefully and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are tender-crisp and bright green.

  • 6

    Warm the cooked brown rice and toss it with the fresh lemon juice, lemon zest, and chopped parsley.

  • 7

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