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.

Seared Salmon Fillet with Roasted Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Brown Rice

Pan-seared salmon served over nutty brown rice and tender roasted asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

400kcal
Protein
36.3g
Fat
15.3g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

Pinch of Sea Salt and Black Pepper

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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 half of the olive oil, sea salt, and black pepper on the baking sheet.

  • 3

    Roast the asparagus for 12 to 15 minutes until tender and slightly charred at the tips.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with garlic powder, sea salt, and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.

  • 7

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just cooked through.

  • 8

    Warm the pre-cooked brown rice and fluff it with a fork.

  • 9

    Plate the brown rice and roasted asparagus alongside the salmon fillet.

  • 10

    Drizzle the fresh lemon juice over the salmon and asparagus just before serving.

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.

Seared Salmon Fillet with Roasted Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Brown Rice

Pan-seared salmon served over nutty brown rice and tender roasted asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

400kcal
Protein
36.3g
Fat
15.3g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

Pinch of Sea Salt and Black Pepper

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 half of the olive oil, sea salt, and black pepper on the baking sheet.

  • 3

    Roast the asparagus for 12 to 15 minutes until tender and slightly charred at the tips.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with garlic powder, sea salt, and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.

  • 7

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just cooked through.

  • 8

    Warm the pre-cooked brown rice and fluff it with a fork.

  • 9

    Plate the brown rice and roasted asparagus alongside the salmon fillet.

  • 10

    Drizzle the fresh lemon juice over the salmon and asparagus just before serving.