Name: Seared Salmon with Brown Rice and Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Wild Atlantic Salmon; 1/2 cup Cooked Brown Rice; 1 cup Asparagus spears; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; Pinch of Sea Salt and Black Pepper

Seared Salmon with 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 Brown Rice and Roasted Asparagus

Pan-seared wild salmon served over nutty brown rice with a side of oven-roasted asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

Protein

45.7g

Fat

22.7g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears with one teaspoon of olive oil, salt, and pepper on the baking sheet.
3
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
4
While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
5
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.
7
Flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through to your preference.
8
Warm the pre-cooked brown rice in a small saucepan or microwave.
9
Plate the salmon over the brown rice with the roasted asparagus on the side, then drizzle everything with fresh lemon juice before serving.