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 served alongside zesty lemon-herb brown rice and tender steamed asparagus, finished with a bright and vibrant citrus squeeze.

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NUTRITION

399kcal
Protein
39.5g
Fat
17.4g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus spears

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Parsley, chopped

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions if not already cooked.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season 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 skillet skin-side up 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

    In a small bowl, toss the warm brown rice with fresh parsley and half of the lemon juice.

  • 8

    Plate the salmon alongside the rice and steamed asparagus, drizzling the remaining lemon juice over the fish and vegetables.

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 served alongside zesty lemon-herb brown rice and tender steamed asparagus, finished with a bright and vibrant citrus squeeze.

NUTRITION

399kcal
Protein
39.5g
Fat
17.4g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus spears

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Parsley, chopped

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Prepare the brown rice according to package instructions if not already cooked.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season 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 skillet skin-side up 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

    In a small bowl, toss the warm brown rice with fresh parsley and half of the lemon juice.

  • 8

    Plate the salmon alongside the rice and steamed asparagus, drizzling the remaining lemon juice over the fish and vegetables.