Seared Salmon with Herb Rice and Roasted Vegetables

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

Seared Salmon with Herb Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb Rice and Roasted Vegetables

Enjoy a beautifully balanced dinner featuring a perfectly seared salmon fillet layered atop aromatic herb-infused brown rice, accompanied by a medley of roasted red bell pepper and zucchini, and a refreshing side salad topped with crumbled feta cheese. This dish offers a delightful combination of savory seared fish, hearty rice, and crisp vegetables, all harmonized with a light olive oil drizzle.

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NUTRITION

637kcal
Protein
41.9g
Fat
34.9g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 cup herb-infused Brown Rice

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1 cup Mixed Salad Greens

1/2 cup halved Cherry Tomatoes

0.75 oz crumbled Feta Cheese

1/2 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Sear the salmon for about 2-3 minutes on each side until a golden crust forms. Transfer the skillet to the oven and bake for an additional 5-7 minutes until the salmon is just cooked through.

  • 4

    While the salmon is finishing, prepare the herb rice. If not pre-prepared, cook brown rice as per package instructions and stir in your favorite chopped fresh herbs (such as parsley or dill) once cooked.

  • 5

    In a mixing bowl, toss the chopped red bell pepper and zucchini with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet and roast in the oven for about 12-15 minutes until tender and slightly caramelized.

  • 6

    Assemble a side salad by combining mixed greens and halved cherry tomatoes in a bowl. Top with crumbled feta cheese and a light drizzle of olive oil, tossing gently to combine.

  • 7

    Plate the dish by placing a bed of herb rice on the plate, topping it with the seared salmon, and arranging the roasted vegetables and salad on the side. Serve immediately.

Seared Salmon with Herb Rice and Roasted Vegetables

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

Seared Salmon with Herb Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb Rice and Roasted Vegetables

Enjoy a beautifully balanced dinner featuring a perfectly seared salmon fillet layered atop aromatic herb-infused brown rice, accompanied by a medley of roasted red bell pepper and zucchini, and a refreshing side salad topped with crumbled feta cheese. This dish offers a delightful combination of savory seared fish, hearty rice, and crisp vegetables, all harmonized with a light olive oil drizzle.

NUTRITION

637kcal
Protein
41.9g
Fat
34.9g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 cup herb-infused Brown Rice

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1 cup Mixed Salad Greens

1/2 cup halved Cherry Tomatoes

0.75 oz crumbled Feta Cheese

1/2 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Sear the salmon for about 2-3 minutes on each side until a golden crust forms. Transfer the skillet to the oven and bake for an additional 5-7 minutes until the salmon is just cooked through.

  • 4

    While the salmon is finishing, prepare the herb rice. If not pre-prepared, cook brown rice as per package instructions and stir in your favorite chopped fresh herbs (such as parsley or dill) once cooked.

  • 5

    In a mixing bowl, toss the chopped red bell pepper and zucchini with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet and roast in the oven for about 12-15 minutes until tender and slightly caramelized.

  • 6

    Assemble a side salad by combining mixed greens and halved cherry tomatoes in a bowl. Top with crumbled feta cheese and a light drizzle of olive oil, tossing gently to combine.

  • 7

    Plate the dish by placing a bed of herb rice on the plate, topping it with the seared salmon, and arranging the roasted vegetables and salad on the side. Serve immediately.