Seared Salmon with Garlic Herb Brown Rice and Asparagus

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

Seared Salmon with Garlic Herb Brown Rice and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Herb Brown Rice and Asparagus

Pan-seared salmon paired with garlic-herb brown rice and tender roasted asparagus, served with a slice of toasted sourdough for a satisfying crunch.

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NUTRITION

684kcal
Protein
40.8g
Fat
35.9g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 slice Sourdough Bread

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Lemon Juice

1 tbsp fresh Parsley, chopped

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PREPARATION

  • 1

    Prepare the brown rice according to package directions if not using pre-cooked rice.

  • 2

    Preheat your oven to 400°F and toss the asparagus with a small drizzle of the olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender but still vibrant green.

  • 4

    Pat the salmon 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 and sear the salmon for 4-5 minutes per side until a golden crust forms.

  • 6

    In a small pan, lightly sauté the minced garlic for 1 minute, then fold it into the warm brown rice along with the fresh parsley.

  • 7

    Toast the sourdough bread until it reaches your desired level of crispness.

  • 8

    Plate the salmon over the garlic-herb rice, serve the roasted asparagus on the side, and finish with a fresh squeeze of lemon juice over the fish.

Seared Salmon with Garlic Herb Brown Rice and Asparagus

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

Seared Salmon with Garlic Herb Brown Rice and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Herb Brown Rice and Asparagus

Pan-seared salmon paired with garlic-herb brown rice and tender roasted asparagus, served with a slice of toasted sourdough for a satisfying crunch.

NUTRITION

684kcal
Protein
40.8g
Fat
35.9g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 slice Sourdough Bread

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Lemon Juice

1 tbsp fresh Parsley, chopped

PREPARATION

  • 1

    Prepare the brown rice according to package directions if not using pre-cooked rice.

  • 2

    Preheat your oven to 400°F and toss the asparagus with a small drizzle of the olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender but still vibrant green.

  • 4

    Pat the salmon 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 and sear the salmon for 4-5 minutes per side until a golden crust forms.

  • 6

    In a small pan, lightly sauté the minced garlic for 1 minute, then fold it into the warm brown rice along with the fresh parsley.

  • 7

    Toast the sourdough bread until it reaches your desired level of crispness.

  • 8

    Plate the salmon over the garlic-herb rice, serve the roasted asparagus on the side, and finish with a fresh squeeze of lemon juice over the fish.