Name: Seared Salmon with Brown Rice and Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Wild Atlantic Salmon fillet; 1/2 cup Cooked Brown Rice; 1 cup Fresh Asparagus spears; 3/4 teaspoon Extra Virgin Olive Oil; 1/2 Fresh Lemon (for juice); Pinch of Garlic Powder, Salt, and Black Pepper

Seared Salmon with Brown Rice and Roasted Asparagus

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 Brown Rice and Roasted Asparagus

Pan-seared salmon fillet served over nutty brown rice and tender roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

42.4g

Fat

24.5g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus spears

3/4 teaspoon Extra Virgin Olive Oil

1/2 Fresh Lemon (for juice)

Pinch of Garlic Powder, Salt, and Black Pepper

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears with 1/4 teaspoon of olive oil, salt, and pepper.
3
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
4
While asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with garlic powder, salt, and pepper.
5
Heat the remaining 1/2 teaspoon of olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan and sear for 4 to 5 minutes until a golden crust forms, then flip and cook for another 3 minutes until just opaque.
7
Warm the pre-cooked brown rice in a small saucepan or microwave if needed.
8
Plate the salmon over the brown rice with the roasted asparagus on the side, finishing the dish with a generous squeeze of fresh lemon juice.