Name: Seared Salmon with Garlic Rice and Roasted Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Salmon Fillet; 1/3 cup cooked Jasmine Rice; 1.2 cups sliced Carrots; 1/4 cup non-fat Greek Yogurt; 1 tsp Honey; 1 tsp Avocado Oil; 1 clove Garlic, minced

Seared Salmon with Garlic Rice and Roasted Carrots

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 Garlic Rice and Roasted Carrots

Pan-seared salmon served with garlic-infused jasmine rice and honey-roasted carrots, finished with a dollop of creamy lemon-yogurt sauce.

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NUTRITION

Protein

46g

Fat

17.4g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1/3 cup cooked Jasmine Rice

1.2 cups sliced Carrots

1/4 cup non-fat Greek Yogurt

1 tsp Honey

1 tsp Avocado Oil

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the sliced carrots with honey and a pinch of salt, then spread them on a parchment-lined baking sheet.
3
Roast the carrots for 18-20 minutes until tender and slightly caramelized.
4
While carrots roast, sauté the minced garlic in a small saucepan with a splash of water or broth, then stir in the pre-cooked jasmine rice until heated through.
5
Season the salmon fillet with salt and pepper.
6
Heat avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the fish is cooked through.
7
In a small bowl, whisk together the Greek yogurt with a squeeze of lemon juice and optional fresh herbs like parsley or dill.
8
Plate the garlic rice and roasted carrots alongside the seared salmon.
9
Top the salmon with the lemon-yogurt sauce and serve immediately.