Name: Pan-Seared Salmon with Herb Rice and Roasted Fajita Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon Fillet; 1/2 cup cooked Brown Rice; 1/4 cup cooked Black Beans; 1/2 cup sliced Bell Peppers; 1/4 cup sliced Onion; 1 tbsp Avocado Oil; 1/2 tsp Cumin; 1/2 tsp Chili Powder; Fresh Cilantro; Lime Wedges

Pan-Seared Salmon with Herb Rice and Roasted Fajita Vegetables

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Herb Rice and Roasted Fajita Vegetables

Pan-seared salmon fillet served over herbed brown rice and black beans with a side of oven-roasted peppers and onions, finished with a squeeze of zesty lime.

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NUTRITION

Protein

35.5g

Fat

34.2g

Carbs

39.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup cooked Brown Rice

1/4 cup cooked Black Beans

1/2 cup sliced Bell Peppers

1/4 cup sliced Onion

1 tbsp Avocado Oil

1/2 tsp Cumin

1/2 tsp Chili Powder

Fresh Cilantro

Lime Wedges

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the sliced bell peppers and onions with half of the avocado oil, cumin, and chili powder on a baking sheet.
3
Roast the vegetables for 15-18 minutes until tender and slightly charred.
4
While vegetables roast, heat the remaining avocado oil in a non-stick skillet over medium-high heat.
5
Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until the skin is crisp and the fish is cooked through.
6
In a small bowl, fluff the warm cooked brown rice and stir in the black beans and chopped fresh cilantro.
7
Plate the herb rice and beans, top with the roasted fajita vegetables and the seared salmon.
8
Serve immediately with fresh lime wedges for a bright finish.