Name: Seared Salmon 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 Atlantic Salmon Fillet; 3/4 cup Cooked Brown Rice; 1 cup Asparagus spears; 1.5 teaspoons Avocado Oil; 1 clove Garlic, minced; 2 tablespoons Fresh Lemon Juice

Seared Salmon 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 with Roasted Asparagus and Brown Rice

Pan-seared salmon and roasted asparagus served over fluffy brown rice with a squeeze of lemon for a finish that is bright and zesty.

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NUTRITION

Protein

40.9g

Fat

19.1g

Carbs

41.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

3/4 cup Cooked Brown Rice

1 cup Asparagus spears

1.5 teaspoons Avocado Oil

1 clove Garlic, minced

2 tablespoons Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears on the baking sheet with half of the avocado oil, minced garlic, salt, and pepper.
3
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
4
While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
5
Heat the remaining avocado oil in a cast-iron or stainless steel skillet over medium-high heat.
6
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.
7
Flip the salmon carefully and cook for another 3 to 4 minutes until the skin is crispy and the fish is cooked through.
8
Fluff the pre-cooked brown rice and plate it alongside the roasted asparagus and seared salmon.
9
Drizzle the fresh lemon juice over the entire plate before serving.