Name: Seared Salmon with Herbed Rice and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Wild Salmon Fillet; 1/2 cup Cooked Brown Rice; 1/4 cup Non-fat Greek Yogurt; 1 tablespoon Crumbled Feta Cheese; 1/2 cup Cherry Tomatoes; 1/2 cup Sliced Zucchini; 1 teaspoon Olive Oil; Fresh Dill and Parsley; Lemon Wedge

Seared Salmon with Herbed Rice and Roasted Vegetables

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 Herbed Rice and Roasted Vegetables

Pan-seared salmon served over fluffy herbed brown rice and roasted cherry tomatoes, finished with a dollop of tangy Greek yogurt and salty feta.

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NUTRITION

Protein

42.1g

Fat

17.9g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1/4 cup Non-fat Greek Yogurt

1 tablespoon Crumbled Feta Cheese

1/2 cup Cherry Tomatoes

1/2 cup Sliced Zucchini

1 teaspoon Olive Oil

Fresh Dill and Parsley

Lemon Wedge

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the cherry tomatoes and sliced zucchini with half of the olive oil and a pinch of salt, then roast for 12-15 minutes until the tomatoes begin to burst.
3
While vegetables roast, fold fresh chopped dill and parsley into the warm cooked brown rice.
4
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Season the salmon with salt and pepper, then sear for 4-5 minutes per side until golden and cooked through.
6
Plate the herbed rice and top with the roasted vegetables and seared salmon.
7
Finish the dish with a dollop of Greek yogurt, a sprinkle of crumbled feta, and a squeeze of fresh lemon juice.