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 ounces Salmon Fillet; 0.5 cup cooked Brown Rice; 1 cup Asparagus spears; 1 teaspoon Extra Virgin Olive Oil; 0.5 medium Lemon

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 salmon fillet served with tender roasted asparagus and fluffy brown rice, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

45.9g

Fat

21.8g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

0.5 medium Lemon

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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 and a pinch of sea salt.
3
Spread the asparagus on the baking sheet and roast for 12 to 15 minutes until tender and slightly charred.
4
While the asparagus roasts, season the salmon fillet with salt and black 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 down, and sear for 4 to 5 minutes until the skin is crisp.
7
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is cooked through and flakes easily.
8
Warm the pre-cooked brown rice in a small bowl.
9
Plate the salmon alongside the roasted asparagus and brown rice.
10
Finish the dish with a generous squeeze of fresh lemon juice and serve immediately.