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 oz Wild Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Asparagus Spears; 1 tsp Extra Virgin Olive Oil; 0.5 medium Lemon; 1 clove Garlic, minced

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 salmon served over nutty brown rice with a side of oven-roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

45.0g

Fat

18.2g

Carbs

30.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

0.5 medium Lemon

1 clove Garlic, minced

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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 them on the baking sheet with half of the olive oil, minced garlic, and a pinch of sea salt.
3
Roast the asparagus for 10-12 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 olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp.
7
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.
8
Warm the pre-cooked brown rice in a small bowl.
9
Plate the salmon over the brown rice with the roasted asparagus on the side.
10
Finish the dish with a generous squeeze of fresh lemon juice over the salmon and greens.