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: 4 ounces Wild Atlantic Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1 teaspoon Extra Virgin Olive Oil

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 fluffy brown rice and oven-roasted asparagus, topped with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

Protein

30.4g

Fat

19.7g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

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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, salt, and pepper.
3
Spread the asparagus on the baking sheet and roast for 12 to 15 minutes until tender.
4
While the asparagus roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Season the salmon fillet with a pinch of salt and pepper, then place it in the pan skin-side down.
6
Sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked to your desired level of doneness.
7
Warm the pre-cooked brown rice in a small saucepan or microwave.
8
Serve the seared salmon over the fluffy brown rice with the roasted asparagus on the side, finishing with a fresh squeeze of lemon juice.