Seared Salmon with Roasted Asparagus and Brown Rice

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

Seared Salmon with Roasted Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Brown Rice

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

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NUTRITION

461kcal
Protein
44.7g
Fat
18.1g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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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 half of the olive oil and a pinch of sea salt.

  • 3

    Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 7

    Warm the pre-cooked brown rice in a small saucepan or microwave.

  • 8

    Plate the salmon alongside the roasted asparagus and brown rice, then drizzle everything with fresh lemon juice before serving.

Seared Salmon with Roasted Asparagus and Brown Rice

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

Seared Salmon with Roasted Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Brown Rice

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

NUTRITION

461kcal
Protein
44.7g
Fat
18.1g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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 half of the olive oil and a pinch of sea salt.

  • 3

    Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 7

    Warm the pre-cooked brown rice in a small saucepan or microwave.

  • 8

    Plate the salmon alongside the roasted asparagus and brown rice, then drizzle everything with fresh lemon juice before serving.