Name: Seared Salmon with Roasted Asparagus and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Wild Atlantic Salmon; 0.5 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice

Seared Salmon 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 with Roasted Asparagus and Brown Rice

Pan-seared wild salmon served over nutty brown rice with a side of oven-roasted asparagus, finished with a bright squeeze of lemon and a sprinkle of toasted sea salt.

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NUTRITION

Protein

36.6g

Fat

15.5g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon

0.5 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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 the spears with half of the olive oil and a pinch of sea salt.
3
Spread the asparagus on the baking sheet and roast for 10 to 12 minutes until tender and slightly charred.
4
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the hot skillet and sear for 4 to 5 minutes per side until the exterior is golden and the center is cooked to your preference.
7
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
8
Plate the salmon and roasted asparagus over the bed of brown rice and drizzle with fresh lemon juice before serving.