Seared Salmon with Steamed Asparagus and Lemon 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 Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lemon Rice

Pan-seared wild salmon served over zesty lemon-infused basmati rice with tender steamed asparagus and a bright, citrusy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

402kcal
Protein
37g
Fat
14.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon

0.5 cup cooked Basmati Rice

10 medium Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Lemon juice and zest

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 black pepper.

  • 2

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

  • 3

    Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms.

  • 4

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

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are tender-crisp and bright green.

  • 6

    Fluff the warm cooked basmati rice with a fork and stir in the fresh lemon juice and lemon zest.

  • 7

    Plate the lemon rice alongside the steamed asparagus and top with the seared salmon fillet.

Seared Salmon with Steamed Asparagus and Lemon 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 Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lemon Rice

Pan-seared wild salmon served over zesty lemon-infused basmati rice with tender steamed asparagus and a bright, citrusy finish.

NUTRITION

402kcal
Protein
37g
Fat
14.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon

0.5 cup cooked Basmati Rice

10 medium Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Lemon juice and zest

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms.

  • 4

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

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are tender-crisp and bright green.

  • 6

    Fluff the warm cooked basmati rice with a fork and stir in the fresh lemon juice and lemon zest.

  • 7

    Plate the lemon rice alongside the steamed asparagus and top with the seared salmon fillet.