Seared Salmon 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 with Steamed Asparagus and Lemon Herb Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lemon Herb Rice

Pan-seared salmon fillet served over fragrant lemon-herb basmati rice with a side of tender steamed asparagus, finished with a bright and zesty squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

456kcal
Protein
44.6g
Fat
17.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

0.5 cup cooked Basmati Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare the basmati rice according to package instructions and set aside.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-6 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon skin-side up in the pan and sear for 4 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 7

    Fold the fresh parsley and half of the lemon juice into the cooked rice.

  • 8

    Serve the seared salmon over the herb rice with the steamed asparagus on the side, drizzling the remaining lemon juice over the fish.

Seared Salmon 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 with Steamed Asparagus and Lemon Herb Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lemon Herb Rice

Pan-seared salmon fillet served over fragrant lemon-herb basmati rice with a side of tender steamed asparagus, finished with a bright and zesty squeeze of lemon.

NUTRITION

456kcal
Protein
44.6g
Fat
17.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

0.5 cup cooked Basmati Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

PREPARATION

  • 1

    Prepare the basmati rice according to package instructions and set aside.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-6 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon skin-side up in the pan and sear for 4 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 7

    Fold the fresh parsley and half of the lemon juice into the cooked rice.

  • 8

    Serve the seared salmon over the herb rice with the steamed asparagus on the side, drizzling the remaining lemon juice over the fish.