Seared Salmon with Herbed Rice and Steamed Broccoli

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

Seared Salmon with Herbed Rice and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herbed Rice and Steamed Broccoli

Pan-seared sockeye salmon served over a bed of fluffy jasmine rice with fresh herbs and tender steamed broccoli, finished with a squeeze of bright, zesty lemon.

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NUTRITION

655kcal
Protein
65.6g
Fat
17.3g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

9.5 ounces Sockeye Salmon Fillet

1 cup cooked Jasmine Rice

1 cup Steamed Broccoli Florets

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with sea 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 crisp and golden.

  • 4

    Carefully flip the salmon and continue cooking for another 3 minutes or until it reaches your desired level of doneness.

  • 5

    While the salmon cooks, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked jasmine rice and stir in the chopped fresh parsley to distribute the herbs evenly.

  • 7

    Plate the herbed rice and top with the seared salmon fillet, serving the steamed broccoli on the side.

  • 8

    Finish the entire dish with a fresh squeeze of lemon juice for a bright, citrusy pop.

Seared Salmon with Herbed Rice and Steamed Broccoli

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

Seared Salmon with Herbed Rice and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herbed Rice and Steamed Broccoli

Pan-seared sockeye salmon served over a bed of fluffy jasmine rice with fresh herbs and tender steamed broccoli, finished with a squeeze of bright, zesty lemon.

NUTRITION

655kcal
Protein
65.6g
Fat
17.3g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

9.5 ounces Sockeye Salmon Fillet

1 cup cooked Jasmine Rice

1 cup Steamed Broccoli Florets

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with sea 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 crisp and golden.

  • 4

    Carefully flip the salmon and continue cooking for another 3 minutes or until it reaches your desired level of doneness.

  • 5

    While the salmon cooks, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked jasmine rice and stir in the chopped fresh parsley to distribute the herbs evenly.

  • 7

    Plate the herbed rice and top with the seared salmon fillet, serving the steamed broccoli on the side.

  • 8

    Finish the entire dish with a fresh squeeze of lemon juice for a bright, citrusy pop.