Seared Salmon Fillet with Steamed Asparagus 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 Asparagus and Herb Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Herb Rice

Pan-seared salmon served over fluffy herb-infused brown rice with tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

647kcal
Protein
46.9g
Fat
32.5g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

0.75 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp fresh Parsley, chopped

0.5 tbsp Lemon Juice

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PREPARATION

  • 1

    Cook the brown rice according to package instructions until tender, then fluff with a fork and stir in the fresh chopped parsley.

  • 2

    Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 3

    Heat the olive oil in a non-stick or cast iron skillet over medium-high heat until shimmering.

  • 4

    Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is crispy.

  • 5

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 6

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until they are vibrant green and tender-crisp.

  • 7

    Plate the salmon over the bed of herb rice, arrange the asparagus on the side, and drizzle everything with fresh lemon juice before serving.

Seared Salmon Fillet with Steamed Asparagus 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 Asparagus and Herb Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Herb Rice

Pan-seared salmon served over fluffy herb-infused brown rice with tender steamed asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

647kcal
Protein
46.9g
Fat
32.5g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

0.75 cup cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp fresh Parsley, chopped

0.5 tbsp Lemon Juice

PREPARATION

  • 1

    Cook the brown rice according to package instructions until tender, then fluff with a fork and stir in the fresh chopped parsley.

  • 2

    Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 3

    Heat the olive oil in a non-stick or cast iron skillet over medium-high heat until shimmering.

  • 4

    Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is crispy.

  • 5

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 6

    While the salmon cooks, steam the asparagus spears over boiling water for 3 to 5 minutes until they are vibrant green and tender-crisp.

  • 7

    Plate the salmon over the bed of herb rice, arrange the asparagus on the side, and drizzle everything with fresh lemon juice before serving.