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: 7 oz Wild Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Asparagus; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice

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 roasted asparagus and brown rice, finished with a pinch of flaky sea salt.

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NUTRITION

Protein

45g

Fat

18.2g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss them on the baking sheet with half a teaspoon of olive oil, salt, and pepper.
3
Roast the asparagus for 12-15 minutes until tender and slightly charred.
4
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 down and press gently with a spatula for 10 seconds to ensure even contact.
7
Cook for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes for medium-rare.
8
Reheat the cooked brown rice in a small saucepan or microwave with a splash of water to keep it fluffy.
9
Serve the salmon over the bed of brown rice with the roasted asparagus on the side and a fresh squeeze of lemon juice.