Name: Seared Salmon Fillet with Roasted Asparagus and Herbed Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Wild Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1/2 tsp Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Fresh Parsley

Seared Salmon Fillet with Roasted Asparagus and Herbed 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 Herbed Brown Rice

Pan-seared salmon fillet served with tender roasted asparagus and fluffy herbed brown rice, finished with a bright, zesty squeeze of lemon.

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NUTRITION

Protein

50.6g

Fat

17.8g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1/2 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the asparagus spears with half of the olive oil and a pinch of sea salt, then roast for 12 minutes until tender.
3
While the asparagus roasts, heat the remaining oil in a non-stick skillet over medium-high heat.
4
Season the salmon fillet with salt and pepper, then sear for 4 to 5 minutes per side until the skin is crisp and the flesh is flaky.
5
Fluff the cooked brown rice with a fork and stir in the chopped fresh parsley.
6
Plate the salmon alongside the rice and asparagus, finishing the dish with a fresh squeeze of lemon juice.