Name: Seared Salmon with Roasted Asparagus and Wild Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Salmon Fillet; 1/2 cup cooked Wild Rice; 1 cup Asparagus spears; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; Pinch of Sea Salt and Black Pepper

Seared Salmon with Roasted Asparagus and Wild Rice

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Wild Rice

Pan-seared salmon fillet served over nutty wild rice with oven-roasted asparagus and a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

Protein

40.7g

Fat

27.8g

Carbs

24g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup cooked Wild Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Cook the wild rice according to package instructions until tender and set aside.
2
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
3
Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper.
4
Roast the asparagus for 10-12 minutes until tender but still crisp.
5
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
6
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
7
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crispy.
8
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is cooked to your preferred level of doneness.
9
Plate the wild rice and roasted asparagus, top with the seared salmon, and drizzle with fresh lemon juice before serving.