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: 6.5 ounces Wild Sockeye Salmon Fillet; 0.6 cup Cooked Brown Rice; 1 cup Asparagus; 1 teaspoon Avocado Oil; 1 tablespoon Fresh Lemon Juice; 0.25 teaspoon Sea Salt; 0.25 teaspoon Black Pepper

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 wild sockeye salmon served over fluffy brown rice with a side of crisp roasted asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

Protein

45g

Fat

13.9g

Carbs

33.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

0.6 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears with half the avocado oil, salt, and pepper.
3
Spread the asparagus on the baking sheet and roast for 12 to 15 minutes until tender and slightly charred.
4
Prepare the brown rice according to package directions until fluffy and set aside.
5
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
6
Heat the remaining oil in a non-stick skillet over medium-high heat.
7
Place the salmon in the pan skin-side up and sear for 4 minutes, then flip and cook for another 3 minutes until golden.
8
Plate the salmon over the warm brown rice alongside the roasted asparagus and drizzle with fresh lemon juice.