Name: Pan-Seared Salmon with Chimichurri Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Salmon fillet; 0.5 cup Cooked brown rice; 0.25 cup Fresh parsley; 0.25 cup Fresh cilantro; 1 clove Garlic; 1 tbsp Red wine vinegar; 1 tsp Extra virgin olive oil; 0.25 tsp Red pepper flakes; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Chimichurri Rice

Pan-seared salmon fillet served over zesty chimichurri-infused brown rice, featuring a vibrant herb sauce that adds a bright and tangy finish to every bite.

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NUTRITION

Protein

44.5g

Fat

27.6g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

0.5 cup Cooked brown rice

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

1 tbsp Red wine vinegar

1 tsp Extra virgin olive oil

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Finely mince the parsley, cilantro, and garlic.
2
In a small bowl, whisk the minced herbs and garlic with the red wine vinegar and red pepper flakes to create the chimichurri.
3
Season the salmon fillet with sea salt and black pepper on all sides.
4
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
6
Flip the fillet and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
7
Toss the warm cooked brown rice with half of the prepared chimichurri sauce until well combined.
8
Serve the salmon atop the rice and drizzle with the remaining chimichurri for a bright and flavorful finish.