Name: Seared Salmon Fillet with Herb-Roasted Asparagus and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Salmon Fillet; 0.5 cup cooked Brown Rice; 1 cup fresh Asparagus; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.5 teaspoon Dried Thyme; Pinch of Sea Salt and Black Pepper

Seared Salmon Fillet with Herb-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 Herb-Roasted Asparagus and Brown Rice

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

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NUTRITION

Protein

33.9g

Fat

29.9g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup fresh Asparagus

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Thyme

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 with one teaspoon of olive oil, dried thyme, salt, and pepper.
3
Spread the asparagus on the baking sheet and roast for 12 to 15 minutes until tender and slightly charred.
4
While the asparagus roasts, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
5
Season the salmon fillet with salt and pepper, then place it skin-side down in the hot skillet.
6
Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for another 3 to 4 minutes until the center is just opaque.
7
Warm the pre-cooked brown rice in a small saucepan or microwave.
8
Plate the salmon alongside the roasted asparagus and brown rice, then drizzle everything with fresh lemon juice before serving.