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: 6.5 oz Pink Salmon Fillet; 1.5 cups Asparagus spears; 1/2 cup Cooked Brown Rice; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice

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 salmon and roasted asparagus served over nutty brown rice, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

43.7g

Fat

15.9g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Pink Salmon Fillet

1.5 cups Asparagus spears

1/2 cup Cooked Brown Rice

1.5 tsp Extra Virgin Olive Oil

1 tbsp 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 them on the baking sheet with half of the olive oil, salt, and pepper.
3
Roast the asparagus for 12-15 minutes until they are tender and slightly charred.
4
Season the salmon fillet with a pinch of sea salt and black pepper on both sides.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.
7
While the salmon cooks, warm the pre-cooked brown rice in a small saucepan or microwave.
8
Plate the salmon and roasted asparagus over the bed of brown rice and finish with a fresh squeeze of lemon juice.