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: 7 ounces Wild Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Fresh Asparagus spears; 1.5 teaspoons Extra Virgin Olive Oil; 1/2 Lemon; Pinch of Sea Salt and Black Pepper

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

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NUTRITION

Protein

45g

Fat

20.4g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Asparagus spears

1.5 teaspoons Extra Virgin Olive Oil

1/2 Lemon

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Cook the brown rice according to package directions until tender and set aside.
2
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
3
Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of salt.
4
Roast the asparagus for 10 to 12 minutes until tender and slightly charred.
5
Pat the salmon fillet completely 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 minutes until the skin is crisp, then flip and cook for 3 more minutes.
8
Plate the salmon over the warm brown rice alongside the roasted asparagus and serve with a fresh lemon wedge.