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: 7 ounces Salmon Fillet; 0.5 cup cooked Brown Rice; 150 grams Asparagus; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.5 teaspoon Dried Oregano

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 fillet paired with herb-roasted asparagus and fluffy brown rice, finished with a squeeze of lemon for a bright, zesty finish.

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NUTRITION

Protein

45.1g

Fat

22.6g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup cooked Brown Rice

150 grams Asparagus

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and place them on a baking sheet.
3
Drizzle the asparagus with one teaspoon of olive oil and sprinkle with dried oregano and a pinch of sea salt.
4
Roast the asparagus in the oven for 12-15 minutes until tender and slightly charred.
5
While asparagus roasts, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
6
Season the salmon fillet with salt and pepper, then place it skin-side down in the hot skillet.
7
Sear the salmon for 4-5 minutes on the skin side until crisp, then flip and cook for another 3-4 minutes until desired doneness is reached.
8
Warm the pre-cooked brown rice in a small saucepan or microwave.
9
Plate the seared salmon alongside the roasted asparagus and brown rice.
10
Drizzle the fresh lemon juice over the salmon and asparagus just before serving.