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 ounces Wild Atlantic Salmon; 1.5 cups Asparagus spears; 1/4 cup cooked Brown Rice; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 clove Garlic, minced

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 served with garlic-roasted asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

Protein

39.6g

Fat

15.9g

Carbs

21.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

1.5 cups Asparagus spears

1/4 cup cooked Brown Rice

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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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 on the baking sheet with half of the olive oil, minced garlic, sea salt, and black pepper.
3
Roast the asparagus for 10 to 12 minutes until tender and slightly charred.
4
While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season both sides with salt and 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 up and sear for 4 minutes without moving it to develop a golden crust.
7
Carefully flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F and the fish flakes easily with a fork.
8
Warm the pre-cooked brown rice in a small bowl.
9
Plate the seared salmon alongside the roasted asparagus and brown rice, then drizzle the fresh lemon juice over the fish just before serving.