Name: Seared Salmon with Roasted Vegetables and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Sockeye Salmon Fillet; 1/2 cup cooked Brown Rice; 1 cup Asparagus spears; 1/2 cup sliced Red Bell Pepper; 30 grams Avocado slices; 1 teaspoon Extra Virgin Olive Oil; Pinch of Salt, Pepper, and Garlic Powder; Fresh Lemon Wedge

Seared Salmon with Roasted Vegetables 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 with Roasted Vegetables and Brown Rice

Pan-seared wild salmon served over nutty brown rice and roasted asparagus, finished with a squeeze of lemon and buttery avocado.

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NUTRITION

Protein

51.6g

Fat

29.5g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Sockeye Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1/2 cup sliced Red Bell Pepper

30 grams Avocado slices

1 teaspoon Extra Virgin Olive Oil

Pinch of Salt, Pepper, and Garlic Powder

Fresh Lemon Wedge

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the asparagus and bell peppers with half of the olive oil, salt, and pepper on a baking sheet.
3
Roast the vegetables for 12-15 minutes until they are tender and slightly browned.
4
Season the salmon fillet with salt, pepper, and garlic powder.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Sear the salmon for about 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.
7
Place the warm brown rice in a bowl and top with the roasted vegetables and seared salmon.
8
Finish the dish with fresh avocado slices and a squeeze of lemon juice.