Seared Salmon Fillet with Steamed Broccoli and Herb Rice

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

Seared Salmon Fillet with Steamed Broccoli and Herb Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Broccoli and Herb Rice

Pan-seared salmon served over herb-flecked brown rice and tender steamed broccoli, finished with a squeeze of lemon and a sprinkle of crunchy sea salt.

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NUTRITION

444kcal
Protein
40.5g
Fat
16.9g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild-Caught Salmon Fillet

1.5 cups Broccoli Florets

0.5 cup Cooked Brown Rice

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Parsley, chopped

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PREPARATION

  • 1

    Prepare the brown rice according to package directions and set aside.

  • 2

    Season the salmon fillet on both sides with a pinch of sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

  • 4

    Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy.

  • 5

    Flip the salmon and cook for an additional 2 to 3 minutes until cooked through to your preference.

  • 6

    While the salmon cooks, steam the broccoli florets in a steamer basket for 4 to 5 minutes until vibrant green and tender-crisp.

  • 7

    In a small bowl, fluff the cooked rice and fold in the chopped fresh parsley and half of the lemon juice.

  • 8

    Plate the herb rice and steamed broccoli alongside the seared salmon.

  • 9

    Drizzle the remaining lemon juice over the salmon and finish with a final sprinkle of sea salt before serving.

Seared Salmon Fillet with Steamed Broccoli and Herb Rice

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

Seared Salmon Fillet with Steamed Broccoli and Herb Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Broccoli and Herb Rice

Pan-seared salmon served over herb-flecked brown rice and tender steamed broccoli, finished with a squeeze of lemon and a sprinkle of crunchy sea salt.

NUTRITION

444kcal
Protein
40.5g
Fat
16.9g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild-Caught Salmon Fillet

1.5 cups Broccoli Florets

0.5 cup Cooked Brown Rice

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Parsley, chopped

PREPARATION

  • 1

    Prepare the brown rice according to package directions and set aside.

  • 2

    Season the salmon fillet on both sides with a pinch of sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

  • 4

    Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy.

  • 5

    Flip the salmon and cook for an additional 2 to 3 minutes until cooked through to your preference.

  • 6

    While the salmon cooks, steam the broccoli florets in a steamer basket for 4 to 5 minutes until vibrant green and tender-crisp.

  • 7

    In a small bowl, fluff the cooked rice and fold in the chopped fresh parsley and half of the lemon juice.

  • 8

    Plate the herb rice and steamed broccoli alongside the seared salmon.

  • 9

    Drizzle the remaining lemon juice over the salmon and finish with a final sprinkle of sea salt before serving.