Name: Pan-Seared Salmon with Lemon-Dill Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.5 cup Cooked jasmine rice; 0.25 cup Chicken bone broth; 1 tsp Extra virgin olive oil; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 0.5 tsp Lemon zest; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Asparagus spears

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Lemon-Dill Rice

Pan-seared salmon fillet served over fragrant lemon-dill rice and tender asparagus for a bright, citrusy meal that feels incredibly fresh.

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NUTRITION

Protein

44.7g

Fat

28.3g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked jasmine rice

0.25 cup Chicken bone broth

1 tsp Extra virgin olive oil

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

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PREPARATION

1
In a small saucepan, combine the cooked jasmine rice with the chicken bone broth, lemon zest, and minced garlic over low heat until the liquid is absorbed and the rice is fragrant.
2
Stir in the fresh chopped dill and lemon juice, then cover the pot to keep the rice warm.
3
Season the salmon fillet on both sides with sea salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
6
Flip the salmon and cook for another 2-3 minutes until the flesh is opaque and flaky.
7
Remove the salmon from the pan to rest; in the same skillet, sauté the asparagus spears for 3-4 minutes until tender-crisp.
8
Serve the pan-seared salmon over the lemon-dill rice with the sautéed asparagus on the side.