Name: Pan-Seared Salmon with Lemon-Herb Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.5 cup Cooked jasmine rice; 0.5 tsp Extra virgin olive oil; 1 cup Asparagus spears; 1 tbsp Fresh parsley; 1 tbsp Fresh lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Dried oregano

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-Herb Rice

Pan-seared salmon fillet with a crispy golden crust served over zesty lemon-herb rice and tender roasted asparagus.

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NUTRITION

Protein

41.6g

Fat

24.8g

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked jasmine rice

0.5 tsp Extra virgin olive oil

1 cup Asparagus spears

1 tbsp Fresh parsley

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.
2
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.
4
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily.
5
While the salmon cooks, steam the asparagus spears for 3 to 4 minutes until they are bright green and tender-crisp.
6
In a small mixing bowl, combine the warm cooked jasmine rice with fresh lemon juice, chopped parsley, and dried oregano.
7
Fluff the rice with a fork to incorporate the herbs and citrus evenly.
8
Serve the pan-seared salmon over the bed of lemon-herb rice with the steamed asparagus on the side.