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 ounces Wild Atlantic Salmon; 0.5 cup cooked Brown Rice; 1 cup Asparagus spears; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice

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 served with oven-roasted asparagus and fluffy brown rice, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

41.9g

Fat

21.6g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

0.5 cup cooked Brown Rice

1 cup Asparagus spears

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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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 one teaspoon of olive oil, salt, and pepper.
3
Spread the asparagus on the baking sheet and roast 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 a pinch of 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 fillet and cook for another 3 to 4 minutes until the salmon is opaque and flakes easily with a fork.
8
Warm the pre-cooked brown rice in a small saucepan or microwave.
9
Plate the salmon alongside the roasted asparagus and brown rice, then drizzle everything with fresh lemon juice before serving.