Seared Salmon with Steamed Asparagus and 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 Herb Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Herb Rice

Pan-seared salmon fillet served with tender steamed asparagus and fluffy herbed brown rice, finished with a bright squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

476kcal
Protein
46.9g
Fat
18.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

7.3 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Parsley, chopped

1 wedge Fresh Lemon

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.

  • 2

    Heat the olive oil in a medium non-stick skillet over medium-high heat until the oil begins to shimmer.

  • 3

    Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.

  • 4

    Carefully flip the salmon fillet and continue cooking for another 2 to 3 minutes until the center is just opaque and the fish flakes easily.

  • 5

    While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.

  • 6

    In a small bowl, toss the warm cooked brown rice with the finely chopped fresh parsley until well combined.

  • 7

    Arrange the herb rice and steamed asparagus on a plate, top with the seared salmon, and serve with a fresh lemon wedge for squeezing over the fish.

Seared Salmon with Steamed Asparagus and 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 Herb Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Herb Rice

Pan-seared salmon fillet served with tender steamed asparagus and fluffy herbed brown rice, finished with a bright squeeze of zesty lemon.

NUTRITION

476kcal
Protein
46.9g
Fat
18.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

7.3 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Parsley, chopped

1 wedge Fresh Lemon

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.

  • 2

    Heat the olive oil in a medium non-stick skillet over medium-high heat until the oil begins to shimmer.

  • 3

    Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.

  • 4

    Carefully flip the salmon fillet and continue cooking for another 2 to 3 minutes until the center is just opaque and the fish flakes easily.

  • 5

    While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.

  • 6

    In a small bowl, toss the warm cooked brown rice with the finely chopped fresh parsley until well combined.

  • 7

    Arrange the herb rice and steamed asparagus on a plate, top with the seared salmon, and serve with a fresh lemon wedge for squeezing over the fish.