Seared Salmon with Garlic Roasted Asparagus and Brown Rice

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

Seared Salmon with Garlic Roasted Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Roasted Asparagus and Brown Rice

Pan-seared salmon fillet served over nutty brown rice with a side of garlic-roasted asparagus, featuring a golden crust and crisp seared edges.

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NUTRITION

470kcal
Protein
44.0g
Fat
19.7g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus Spears

2 teaspoons Extra Virgin Olive Oil

2 cloves Fresh Garlic, minced

1 tablespoon Fresh Lemon Juice

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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 one teaspoon of olive oil, minced garlic, salt, and black pepper.

  • 3

    Spread the asparagus in a single layer on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, heat a non-stick skillet over medium-high heat with the remaining teaspoon of olive oil.

  • 5

    Pat the salmon dry, season with salt, and sear for 4-5 minutes per side until the fish is cooked through and the edges are golden and crisp.

  • 6

    Serve the seared salmon and roasted asparagus over the warm brown rice, finishing the dish with a fresh squeeze of lemon juice.

Seared Salmon with Garlic Roasted Asparagus and Brown Rice

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

Seared Salmon with Garlic Roasted Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Roasted Asparagus and Brown Rice

Pan-seared salmon fillet served over nutty brown rice with a side of garlic-roasted asparagus, featuring a golden crust and crisp seared edges.

NUTRITION

470kcal
Protein
44.0g
Fat
19.7g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus Spears

2 teaspoons Extra Virgin Olive Oil

2 cloves Fresh Garlic, minced

1 tablespoon Fresh Lemon Juice

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 one teaspoon of olive oil, minced garlic, salt, and black pepper.

  • 3

    Spread the asparagus in a single layer on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, heat a non-stick skillet over medium-high heat with the remaining teaspoon of olive oil.

  • 5

    Pat the salmon dry, season with salt, and sear for 4-5 minutes per side until the fish is cooked through and the edges are golden and crisp.

  • 6

    Serve the seared salmon and roasted asparagus over the warm brown rice, finishing the dish with a fresh squeeze of lemon juice.