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: 7 ounces Wild Atlantic Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon 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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Brown Rice

Pan-seared salmon fillet served with tender roasted asparagus and nutty brown rice, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

44.8g

Fat

18g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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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 half of the olive oil and a pinch of sea salt.
3
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
4
While asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan and sear for 4 to 5 minutes on the first side until a golden crust forms.
7
Flip the salmon carefully and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
8
Warm the pre-cooked brown rice in a small saucepan or microwave.
9
Plate the salmon alongside the brown rice and roasted asparagus, then drizzle everything with the fresh lemon juice before serving.