Name: Pan-Seared Salmon with Corn and Grain Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Salmon fillet; 0.25 cup Cooked brown rice; 0.25 cup Cooked quinoa; 0.25 cup Sweet corn kernels; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Lemon juice; 1 tbsp Fresh parsley

Pan-Seared Salmon with Corn and Grain Medley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Corn and Grain Medley

Crispy pan-seared salmon served over a fluffy brown rice and quinoa medley with sweet corn kernels and a bright squeeze of lemon juice.

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NUTRITION

Protein

42.9g

Fat

30.3g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon fillet

0.25 cup Cooked brown rice

0.25 cup Cooked quinoa

0.25 cup Sweet corn kernels

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tbsp Fresh parsley

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the pan, skin-side down, and press gently with a spatula to ensure even contact for a crispy finish.
4
Sear the salmon for 4 to 5 minutes until the skin is golden, then flip and cook for another 2 to 3 minutes until just opaque.
5
While the salmon rests, combine the cooked brown rice, cooked quinoa, and sweet corn in a small bowl, warming if necessary.
6
Arrange the grain and corn medley on a plate, top with the pan-seared salmon, and finish with a drizzle of lemon juice and fresh parsley.