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 Atlantic Salmon; 1/2 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1/4 teaspoon Garlic Powder

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 fillet served over nutty brown rice and oven-roasted asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

44.9g

Fat

18.2g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) 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 and a pinch of salt.
3
Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender and slightly charred.
4
While the asparagus roasts, season the salmon fillet with garlic powder and a pinch of sea salt.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp.
7
Flip the salmon carefully and cook for another 3 minutes or until the internal temperature reaches 145°F.
8
Warm the pre-cooked brown rice in a small saucepan or microwave.
9
Plate the salmon and roasted asparagus over the brown rice and finish with a fresh squeeze of lemon juice.