Seared Salmon with Herb Rice Pilaf and Roasted Asparagus

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

Seared Salmon with Herb Rice Pilaf and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb Rice Pilaf and Roasted Asparagus

Pan-seared salmon served over a fragrant herb-infused rice pilaf with tender roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

485kcal
Protein
41.6g
Fat
16.1g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/4 cup Basmati Rice

1.5 cups Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1/2 cup Low-Sodium Chicken Broth

2 tablespoons Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper.

  • 3

    Roast the asparagus for 12 to 15 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, bring the chicken broth to a boil in a small saucepan, add the rice, cover, and reduce heat to low for 15 minutes.

  • 5

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

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for about 4 minutes per side until golden and flaky.

  • 7

    Finely chop the fresh parsley and fold it into the cooked rice once all the liquid is absorbed.

  • 8

    Plate the seared salmon over the herb rice pilaf and serve with the roasted asparagus and a fresh lemon wedge.

Seared Salmon with Herb Rice Pilaf and Roasted Asparagus

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

Seared Salmon with Herb Rice Pilaf and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb Rice Pilaf and Roasted Asparagus

Pan-seared salmon served over a fragrant herb-infused rice pilaf with tender roasted asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

485kcal
Protein
41.6g
Fat
16.1g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/4 cup Basmati Rice

1.5 cups Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1/2 cup Low-Sodium Chicken Broth

2 tablespoons Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper.

  • 3

    Roast the asparagus for 12 to 15 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, bring the chicken broth to a boil in a small saucepan, add the rice, cover, and reduce heat to low for 15 minutes.

  • 5

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

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for about 4 minutes per side until golden and flaky.

  • 7

    Finely chop the fresh parsley and fold it into the cooked rice once all the liquid is absorbed.

  • 8

    Plate the seared salmon over the herb rice pilaf and serve with the roasted asparagus and a fresh lemon wedge.