Herb-Crusted Salmon with Roasted Asparagus and Wild Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Salmon with Roasted Asparagus and Wild Rice

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Roasted Asparagus and Wild Rice

Oven-roasted salmon fillet coated in a zesty herb-Dijon crust, served with crisp asparagus and nutty wild rice for a vibrant and nutrient-dense meal.

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NUTRITION

536kcal
Protein
42.5g
Fat
30.8g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Atlantic salmon fillet

0.5 cup cooked wild rice

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tsp Dijon mustard

0.25 tsp dried oregano

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus spears and place them on one side of the prepared baking sheet.

  • 3

    Drizzle the asparagus with the extra virgin olive oil and sprinkle with half of the sea salt and black pepper, tossing to coat evenly.

  • 4

    Place the salmon fillet on the other side of the baking sheet.

  • 5

    In a small bowl, whisk together the Dijon mustard, fresh lemon juice, dried oregano, dried thyme, and the remaining sea salt and black pepper.

  • 6

    Spread the herb-mustard mixture evenly over the top of the salmon fillet to create a thin crust.

  • 7

    Roast in the oven for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork and the asparagus is tender and slightly charred.

  • 8

    Plate the salmon and roasted asparagus alongside the warm, pre-cooked wild rice and serve immediately.

Herb-Crusted Salmon with Roasted Asparagus and Wild Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Salmon with Roasted Asparagus and Wild Rice

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Roasted Asparagus and Wild Rice

Oven-roasted salmon fillet coated in a zesty herb-Dijon crust, served with crisp asparagus and nutty wild rice for a vibrant and nutrient-dense meal.

NUTRITION

536kcal
Protein
42.5g
Fat
30.8g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Atlantic salmon fillet

0.5 cup cooked wild rice

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tsp Dijon mustard

0.25 tsp dried oregano

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus spears and place them on one side of the prepared baking sheet.

  • 3

    Drizzle the asparagus with the extra virgin olive oil and sprinkle with half of the sea salt and black pepper, tossing to coat evenly.

  • 4

    Place the salmon fillet on the other side of the baking sheet.

  • 5

    In a small bowl, whisk together the Dijon mustard, fresh lemon juice, dried oregano, dried thyme, and the remaining sea salt and black pepper.

  • 6

    Spread the herb-mustard mixture evenly over the top of the salmon fillet to create a thin crust.

  • 7

    Roast in the oven for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork and the asparagus is tender and slightly charred.

  • 8

    Plate the salmon and roasted asparagus alongside the warm, pre-cooked wild rice and serve immediately.