Name: Seared Salmon with Roasted Asparagus and Lemon-Herb Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Wild Atlantic Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 tablespoon Fresh Parsley

Seared Salmon with Roasted Asparagus and Lemon-Herb 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 with Roasted Asparagus and Lemon-Herb Brown Rice

Pan-seared salmon served over lemon-herb brown rice with roasted asparagus, finished with a squeeze of fresh lemon for a bright, zesty bite.

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NUTRITION

Protein

42.1g

Fat

19.5g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

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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 a teaspoon of olive oil and a pinch of sea salt.
3
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
4
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
5
Heat the remaining teaspoon of 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 to 5 minutes until a golden crust forms.
7
Flip the salmon and cook for another 3 to 4 minutes until the fish is opaque and flakes easily.
8
In a small bowl, fluff the warm cooked brown rice and fold in the lemon juice, lemon zest, and chopped fresh parsley.
9
Serve the seared salmon over the bed of lemon-herb rice with the roasted asparagus on the side.