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.

Seared Salmon Fillet with Roasted Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Brown Rice

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

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NUTRITION

363kcal
Protein
35.6g
Fat
15.3g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

1 cup Asparagus

1/3 cup Cooked Brown Rice

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the asparagus spears with half of the olive oil and a pinch of sea salt, then roast for 10-12 minutes.

  • 3

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

  • 4

    Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until the skin is crisp.

  • 5

    Plate the salmon alongside the roasted asparagus and warm brown rice, drizzling the lemon juice over the fish before serving.

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.

Seared Salmon Fillet with Roasted Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Brown Rice

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

NUTRITION

363kcal
Protein
35.6g
Fat
15.3g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

1 cup Asparagus

1/3 cup Cooked Brown Rice

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the asparagus spears with half of the olive oil and a pinch of sea salt, then roast for 10-12 minutes.

  • 3

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

  • 4

    Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until the skin is crisp.

  • 5

    Plate the salmon alongside the roasted asparagus and warm brown rice, drizzling the lemon juice over the fish before serving.