Seared Salmon with 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 Roasted Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Brown Rice

Pan-seared wild salmon paired with oven-roasted asparagus and nutty brown rice, finished with a bright squeeze of lemon and flaky sea salt.

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NUTRITION

384kcal
Protein
38.7g
Fat
12.8g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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 the spears with half of the olive oil and a pinch of salt.

  • 3

    Spread the asparagus on the baking sheet and roast for 12 to 15 minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper, then heat the remaining oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan and sear for 4 to 5 minutes per side until the edges are crisp and the center is opaque.

  • 6

    Serve the salmon alongside the roasted asparagus and warmed brown rice, finishing with a fresh squeeze of lemon juice.

Seared Salmon with 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 Roasted Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Brown Rice

Pan-seared wild salmon paired with oven-roasted asparagus and nutty brown rice, finished with a bright squeeze of lemon and flaky sea salt.

NUTRITION

384kcal
Protein
38.7g
Fat
12.8g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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 the spears with half of the olive oil and a pinch of salt.

  • 3

    Spread the asparagus on the baking sheet and roast for 12 to 15 minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper, then heat the remaining oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan and sear for 4 to 5 minutes per side until the edges are crisp and the center is opaque.

  • 6

    Serve the salmon alongside the roasted asparagus and warmed brown rice, finishing with a fresh squeeze of lemon juice.