Name: Pan-Seared Salmon with Lemon-Herb Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Salmon fillet; 0.25 cup Cooked basmati rice; 1 tsp Extra virgin olive oil; 1 cup Asparagus spears; 1 tbsp Fresh parsley; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 0.5 tsp Lemon zest; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 with a crisp golden crust served over aromatic lemon-herb rice alongside tender snapped asparagus.

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NUTRITION

Protein

42.7g

Fat

28.5g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon fillet

0.25 cup Cooked basmati rice

1 tsp Extra virgin olive oil

1 cup Asparagus spears

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the skillet skin-side down and press gently with a spatula for 10 seconds to ensure even contact; cook for 4-5 minutes until the skin is very crispy.
4
Carefully flip the salmon and cook for an additional 2-3 minutes, or until the flesh is opaque and flakes easily with a fork.
5
While the salmon finishes, steam the asparagus spears for 3-4 minutes until they are bright green and tender-crisp.
6
In a small bowl, fluff the warm cooked basmati rice and stir in the lemon juice, lemon zest, chopped parsley, and chopped dill.
7
Serve the pan-seared salmon over the lemon-herb rice with the steamed asparagus on the side.