Name: Seared Salmon with Herbed Brown Rice and Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Salmon Fillet; 1/2 cup Cooked Brown Rice; 1 cup Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Fresh Dill, chopped; 1 tbsp Fresh Parsley, chopped

Seared Salmon with Herbed Brown Rice and Roasted Asparagus

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 Herbed Brown Rice and Roasted Asparagus

Pan-seared salmon served over herbed brown rice and roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

38.6g

Fat

24.6g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill, chopped

1 tbsp Fresh Parsley, chopped

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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 them with half of the olive oil, salt, and pepper.
3
Roast the asparagus for 12-15 minutes until tender and slightly charred.
4
While the asparagus roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Season the salmon fillet with salt and pepper, then place it skin-side down in the hot pan.
6
Sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is opaque.
7
In a small bowl, combine the warm cooked brown rice with fresh dill, parsley, and half of the lemon juice.
8
Plate the herbed brown rice, top with the seared salmon, and serve with the roasted asparagus and a final drizzle of lemon juice.