Name: Seared Salmon with Herbed Brown Rice and Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Wild Sockeye Salmon; 0.75 cup Cooked Brown Rice; 1 cup Asparagus spears; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 2 tablespoons Fresh Dill and Parsley, chopped

Seared Salmon with Herbed Brown Rice and Roasted Asparagus

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 Herbed Brown Rice and Roasted Asparagus

Pan-seared wild salmon served over a bed of lemon-herb brown rice with oven-roasted asparagus spears, finished with a bright and zesty squeeze of fresh lemon.

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NUTRITION

Protein

45.9g

Fat

17g

Carbs

40.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

0.75 cup Cooked Brown Rice

1 cup Asparagus spears

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Dill and Parsley, chopped

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears with 0.5 teaspoon of olive oil and a pinch of sea salt.
3
Roast the asparagus in the oven for 12-15 minutes until they are tender-crisp and slightly browned.
4
While the asparagus roasts, heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.
5
Season the salmon fillet with sea salt and sear it skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until golden and cooked through.
6
In a small bowl, fluff the warm cooked brown rice and fold in the fresh chopped dill, parsley, and half of the lemon juice.
7
Plate the herbed brown rice, top with the seared salmon, and serve the roasted asparagus on the side with the remaining lemon juice drizzled over the fish.