Seared Salmon Fillet with Asparagus and Lemon Herb Brown Rice

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

Seared Salmon Fillet with Asparagus and Lemon Herb Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Asparagus and Lemon Herb Brown Rice

Pan-seared salmon fillet served over lemon-infused brown rice with tender asparagus and a bright, zesty herb garnish.

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NUTRITION

494kcal
Protein
41.6g
Fat
25.5g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

0.4 cup Cooked Brown Rice

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    Season the salmon fillet with a pinch of sea salt and cracked black pepper.

  • 3

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

  • 4

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

  • 5

    Flip the salmon carefully and cook for another 2-3 minutes until the fish is just opaque.

  • 6

    While the salmon cooks, steam or sauté the asparagus spears for 5 minutes until tender-crisp.

  • 7

    Fold the lemon juice and chopped fresh parsley into the warm brown rice.

  • 8

    Plate the salmon over the lemon-herb rice and serve with the asparagus on the side.

Seared Salmon Fillet with Asparagus and Lemon Herb Brown Rice

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

Seared Salmon Fillet with Asparagus and Lemon Herb Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Asparagus and Lemon Herb Brown Rice

Pan-seared salmon fillet served over lemon-infused brown rice with tender asparagus and a bright, zesty herb garnish.

NUTRITION

494kcal
Protein
41.6g
Fat
25.5g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

0.4 cup Cooked Brown Rice

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

PREPARATION

  • 1

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

  • 2

    Season the salmon fillet with a pinch of sea salt and cracked black pepper.

  • 3

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

  • 4

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

  • 5

    Flip the salmon carefully and cook for another 2-3 minutes until the fish is just opaque.

  • 6

    While the salmon cooks, steam or sauté the asparagus spears for 5 minutes until tender-crisp.

  • 7

    Fold the lemon juice and chopped fresh parsley into the warm brown rice.

  • 8

    Plate the salmon over the lemon-herb rice and serve with the asparagus on the side.