Name: Seared Salmon Fillet with Roasted Asparagus and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Wild-Caught Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Fresh Asparagus; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1/4 tsp Garlic Powder

Seared Salmon Fillet with Roasted Asparagus and Brown 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 Fillet with Roasted Asparagus and Brown Rice

Pan-seared salmon served over nutty brown rice with oven-roasted asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

45g

Fat

19.6g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-Caught Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and place them on a parchment-lined baking sheet.
3
Drizzle the asparagus with half of the olive oil and sprinkle with garlic powder and a pinch of salt.
4
Roast the asparagus for 12-15 minutes until tender and slightly charred.
5
While the asparagus roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Season the salmon fillet with salt and pepper, then place it skin-side down in the hot skillet.
7
Sear the salmon for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.
8
Warm the pre-cooked brown rice in a small saucepan or microwave.
9
Plate the salmon alongside the brown rice and roasted asparagus.
10
Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.