Seared Salmon with Roasted Vegetables 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 Vegetables and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Vegetables and Brown Rice

Pan-seared wild salmon served over nutty brown rice with oven-roasted broccoli and asparagus, finished with a squeeze of bright lemon and a hint of smoky paprika.

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NUTRITION

442kcal
Protein
41.3g
Fat
16.7g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Broccoli Florets

5 spears Asparagus

1 teaspoon Avocado Oil

1 wedge Fresh Lemon

1/4 teaspoon Smoked Paprika

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and asparagus spears with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the vegetables on the baking sheet and roast for 15 to 18 minutes until they are tender-crisp.

  • 4

    Pat the salmon fillet dry and season both sides with smoked paprika, salt, and black pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for about 4 to 5 minutes per side until the skin is crisp and the fish flakes easily.

  • 7

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

  • 8

    Serve the seared salmon over the brown rice alongside the roasted vegetables, finished with a fresh squeeze of lemon juice.

Seared Salmon with Roasted Vegetables 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 Vegetables and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Vegetables and Brown Rice

Pan-seared wild salmon served over nutty brown rice with oven-roasted broccoli and asparagus, finished with a squeeze of bright lemon and a hint of smoky paprika.

NUTRITION

442kcal
Protein
41.3g
Fat
16.7g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Broccoli Florets

5 spears Asparagus

1 teaspoon Avocado Oil

1 wedge Fresh Lemon

1/4 teaspoon Smoked Paprika

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and asparagus spears with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the vegetables on the baking sheet and roast for 15 to 18 minutes until they are tender-crisp.

  • 4

    Pat the salmon fillet dry and season both sides with smoked paprika, salt, and black pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for about 4 to 5 minutes per side until the skin is crisp and the fish flakes easily.

  • 7

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

  • 8

    Serve the seared salmon over the brown rice alongside the roasted vegetables, finished with a fresh squeeze of lemon juice.