Name: Pan-Seared Salmon with Lemon-Dill Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz salmon fillet; 0.5 cup brown rice, cooked; 1 cup asparagus spears; 1 tsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tbsp fresh dill, chopped; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Lemon-Dill Rice

Pan-seared salmon fillet served over zesty lemon-dill brown rice alongside crisp-tender asparagus for a bright and refreshing meal.

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NUTRITION

Protein

44.8g

Fat

29.7g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz salmon fillet

0.5 cup brown rice, cooked

1 cup asparagus spears

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tbsp fresh dill, chopped

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.
2
Heat the extra virgin olive oil in a non-stick or cast-iron skillet over medium-high heat until the oil is shimmering.
3
Place the salmon in the pan, flesh-side down, and sear for 4-5 minutes without moving it to develop a golden-brown crust.
4
Carefully flip the salmon fillet and continue cooking for 3-4 minutes until the internal temperature reaches 145°F and the fish flakes easily with a fork.
5
While the salmon is searing, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until bright green and crisp-tender.
6
In a small mixing bowl, fluff the warm cooked brown rice with a fork and stir in the fresh lemon juice and chopped dill.
7
Plate the lemon-dill rice immediately, topping it with the pan-seared salmon and serving the steamed asparagus on the side.