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.

Seared Salmon Fillet with Roasted Asparagus and Brown Rice

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 fresh lemon and a sprinkle of cracked black pepper.

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NUTRITION

440kcal
Protein
42.1g
Fat
17.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper on the prepared sheet.

  • 3

    Roast the asparagus for 12 to 15 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then place it in the pan skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 7

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 8

    Serve the seared salmon over the fluffy brown rice with roasted asparagus on the side, finishing the dish with a bright squeeze of fresh 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.

Seared Salmon Fillet with Roasted Asparagus and Brown Rice

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 fresh lemon and a sprinkle of cracked black pepper.

NUTRITION

440kcal
Protein
42.1g
Fat
17.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper on the prepared sheet.

  • 3

    Roast the asparagus for 12 to 15 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then place it in the pan skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 7

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 8

    Serve the seared salmon over the fluffy brown rice with roasted asparagus on the side, finishing the dish with a bright squeeze of fresh lemon juice.