Name: Seared Salmon with Roasted Vegetables and Wild Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 ounces Sockeye Salmon fillet; 1 cup cooked Wild Rice; 1 cup Broccoli florets; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice

Seared Salmon with Roasted Vegetables and Wild 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 Vegetables and Wild Rice

Pan-seared sockeye salmon served over nutty wild rice and roasted broccoli, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

Protein

57.5g

Fat

15.4g

Carbs

42.3g

SERVINGS

1 serving

INGREDIENTS

8 ounces Sockeye Salmon fillet

1 cup cooked Wild Rice

1 cup Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly crisp.
3
While the vegetables roast, prepare the wild rice according to package instructions or reheat pre-cooked rice until steaming.
4
Season the salmon fillet with a small pinch of salt and pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
7
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is just cooked through.
8
Serve the seared salmon over a bed of wild rice with the roasted broccoli on the side.
9
Finish the dish with a generous squeeze of fresh lemon juice for a bright pop of flavor.