Name: Salmon with Coconut-Glazed Carrots and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Salmon fillet; 0.25 cup Cooked short grain brown rice; 1 cup Sliced carrots; 1 tsp Coconut sugar; 1 tsp Coconut oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice; 1 tbsp Fresh parsley

Salmon with Coconut-Glazed Carrots 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

Salmon with Coconut-Glazed Carrots and Brown Rice

Pan-seared salmon served over nutty short-grain brown rice with carrots glazed in a sweet coconut reduction for a vibrant and savory finish.

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NUTRITION

Protein

39.8g

Fat

29.4g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon fillet

0.25 cup Cooked short grain brown rice

1 cup Sliced carrots

1 tsp Coconut sugar

1 tsp Coconut oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tbsp Fresh parsley

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PREPARATION

1
Prepare the short grain brown rice according to package instructions if not already cooked.
2
Steam the sliced carrots in a small amount of water until they are tender-crisp, about 5-7 minutes.
3
In a small skillet, melt the coconut oil over medium heat and stir in the coconut sugar until dissolved.
4
Toss the steamed carrots in the coconut mixture until they are well-coated and slightly caramelized.
5
Season the salmon fillet with sea salt and black pepper on both sides.
6
Heat a non-stick pan over medium-high heat and sear the salmon for 4-5 minutes per side until the center is just opaque.
7
Squeeze fresh lemon juice over the salmon and garnish with chopped fresh parsley.
8
Plate the salmon alongside the brown rice and coconut-glazed carrots.