Seared Salmon with Steamed Asparagus and Lemon Herb Rice

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

Seared Salmon with Steamed Asparagus and Lemon Herb Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lemon Herb Rice

Pan-seared salmon and steamed asparagus served over lemon-herb rice, finished with a bright and zesty squeeze of fresh lemon.

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NUTRITION

483kcal
Protein
41.2g
Fat
22.9g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.25 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 2-3 minutes until opaque and flaky.

  • 5

    Steam the asparagus spears in a steamer basket for 3-5 minutes until tender-crisp and bright green.

  • 6

    Toss the cooked brown rice with fresh lemon juice and chopped parsley.

  • 7

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

Seared Salmon with Steamed Asparagus and Lemon Herb Rice

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

Seared Salmon with Steamed Asparagus and Lemon Herb Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lemon Herb Rice

Pan-seared salmon and steamed asparagus served over lemon-herb rice, finished with a bright and zesty squeeze of fresh lemon.

NUTRITION

483kcal
Protein
41.2g
Fat
22.9g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.25 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Parsley

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 2-3 minutes until opaque and flaky.

  • 5

    Steam the asparagus spears in a steamer basket for 3-5 minutes until tender-crisp and bright green.

  • 6

    Toss the cooked brown rice with fresh lemon juice and chopped parsley.

  • 7

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