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: 6.5 oz Wild Atlantic Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 Lemon wedge; Pinch of sea salt and black pepper

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 over nutty brown rice and oven-roasted asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

41.9g

Fat

17.1g

Carbs

28.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 Lemon wedge

Pinch of sea salt and black pepper

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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 half of the olive oil, salt, and pepper on the baking sheet.
3
Roast the asparagus for 10 to 12 minutes until tender and slightly charred.
4
While the asparagus roasts, 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.
6
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms, then flip and cook for another 3 minutes or until cooked to your preference.
7
Warm the pre-cooked brown rice in a small bowl.
8
Plate the salmon over the brown rice with the roasted asparagus on the side, finishing the dish with a fresh squeeze of lemon juice.