Name: Seared Salmon Fillet with Herb Roasted Asparagus and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Wild Atlantic Salmon; 1/2 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1/2 tsp Dried Oregano; 1 tbsp Fresh Lemon Juice; 1 tbsp Fresh Dill, chopped

Seared Salmon Fillet with Herb 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 Herb Roasted Asparagus and Brown Rice

Pan-seared wild salmon paired with herb-roasted asparagus and nutty brown rice, finished with a squeeze of bright lemon and fresh dill.

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NUTRITION

Protein

45.3g

Fat

18.3g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 tsp Dried Oregano

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Dill, chopped

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and place the spears on a baking sheet.
3
Drizzle the asparagus with half of the olive oil and sprinkle with dried oregano, salt, and pepper.
4
Roast the asparagus for 12-15 minutes until tender and slightly charred.
5
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
6
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
7
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
8
Carefully flip the fillet and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
9
Warm the pre-cooked brown rice and place it on a plate alongside the roasted asparagus.
10
Top with the seared salmon, drizzle with fresh lemon juice, and garnish with fresh dill before serving.