Name: Seared Salmon Fillet with Brown Rice and Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon Fillet; 0.5 cup cooked Brown Rice; 1 cup fresh Asparagus; 1 tsp Extra Virgin Olive Oil; 0.25 cup fresh Raspberries; 1 tbsp Lemon Juice

Seared Salmon Fillet with Brown Rice and Roasted Asparagus

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 Brown Rice and Roasted Asparagus

Pan-seared salmon served with nutty brown rice and oven-roasted asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

Protein

37.1g

Fat

27.6g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

0.5 cup cooked Brown Rice

1 cup fresh Asparagus

1 tsp Extra Virgin Olive Oil

0.25 cup fresh Raspberries

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400 degrees Fahrenheit.
2
Trim the woody ends off the asparagus and place them on a baking sheet.
3
Drizzle half of the olive oil over the asparagus, season with a pinch of salt and pepper, and roast for 12 minutes until tender.
4
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan and sear for 4 minutes on one side until a golden crust forms, then flip and cook for an additional 3 minutes.
7
Warm the pre-cooked brown rice in a small saucepan or microwave.
8
Plate the salmon over the brown rice alongside the roasted asparagus.
9
Drizzle the lemon juice over the fish and vegetables, and serve the fresh raspberries on the side as a light dessert.