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 roasted asparagus, finished with a sprinkle of flaky sea salt.

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NUTRITION

470kcal
Protein
40.3g
Fat
21g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with one teaspoon of olive oil, salt, and pepper, then roast for 12 minutes until tender.

  • 3

    While the asparagus is in the oven, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 4

    Season the salmon fillet with a pinch of salt and pepper and sear for 4 to 5 minutes per side until the exterior is golden and the center is cooked through.

  • 5

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 6

    Plate the salmon over the brown rice alongside the roasted asparagus and finish with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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 roasted asparagus, finished with a sprinkle of flaky sea salt.

NUTRITION

470kcal
Protein
40.3g
Fat
21g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with one teaspoon of olive oil, salt, and pepper, then roast for 12 minutes until tender.

  • 3

    While the asparagus is in the oven, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 4

    Season the salmon fillet with a pinch of salt and pepper and sear for 4 to 5 minutes per side until the exterior is golden and the center is cooked through.

  • 5

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 6

    Plate the salmon over the brown rice alongside the roasted asparagus and finish with a squeeze of fresh lemon and a sprinkle of flaky sea salt.