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: 6 oz Wild Salmon Fillet; 1/2 cup cooked Brown Rice; 1.5 cups Asparagus spears; 2 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice

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 wild salmon paired with tender roasted asparagus and fluffy brown rice, finished with a squeeze of lemon for a bright, zesty finish.

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NUTRITION

Protein

40.7g

Fat

20.9g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1/2 cup cooked Brown Rice

1.5 cups Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears with one teaspoon of olive oil, sea salt, and black pepper.
3
Spread the asparagus in a single layer on the baking sheet and roast for 12-15 minutes until tender and slightly charred.
4
While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
5
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.
7
Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through to your preference.
8
Fluff the pre-cooked brown rice and place it on a plate.
9
Serve the seared salmon and roasted asparagus over the rice, finishing the dish with a fresh squeeze of lemon juice.