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 ounces Wild Sockeye Salmon Fillet; 3/4 cup Cooked Brown Rice; 1 cup Fresh Asparagus spears; 2 teaspoons Extra Virgin Olive Oil; 1/2 Fresh Lemon; Pinch of Sea Salt and Black Pepper

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 wild sockeye salmon paired with oven-roasted asparagus and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

42.9g

Fat

17.8g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon Fillet

3/4 cup Cooked Brown Rice

1 cup Fresh Asparagus spears

2 teaspoons Extra Virgin Olive Oil

1/2 Fresh Lemon

Pinch of Sea Salt and Black Pepper

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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 on the baking sheet with one teaspoon of olive oil, salt, and pepper.
3
Roast the asparagus for 12-15 minutes until tender and slightly charred.
4
While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season both sides with salt and 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 down and sear for 4-5 minutes until the skin is crisp, then flip and cook for an additional 2-3 minutes.
7
Warm the pre-cooked brown rice in a small bowl.
8
Plate the salmon alongside the roasted asparagus and brown rice, finishing with a generous squeeze of fresh lemon juice.