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: 7 ounces Wild Salmon Fillet; 0.5 cup Cooked Brown Rice; 10 medium Asparagus Spears; 1 teaspoon Olive Oil; 1 tablespoon 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 with crispy skin served over nutty brown rice and oven-roasted asparagus, finished with a bright squeeze of lemon.

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NUTRITION

Protein

45.0g

Fat

18.1g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

10 medium Asparagus Spears

1 teaspoon 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
Toss the asparagus spears with half of the olive oil and a pinch of sea salt.
3
Roast the asparagus for 12 to 15 minutes until the tips are slightly charred and tender.
4
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 stainless steel or cast iron skillet over medium-high heat.
6
Place the salmon in the pan and sear for 4 minutes until the skin is crispy, then flip and cook for 3 more minutes.
7
Fluff the warm brown rice and plate it alongside the roasted asparagus and seared salmon.
8
Drizzle the entire dish with fresh lemon juice and garnish with fresh herbs if desired.