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 oz Wild Atlantic Salmon Fillet; 0.5 cup Cooked Brown Rice; 1.5 cups Asparagus spears; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; Pinch of sea salt and 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 salmon served alongside tender roasted asparagus and fluffy brown rice, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

Protein

44.2g

Fat

19.7g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1.5 cups Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp 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 half of the olive oil, sea salt, and pepper.
3
Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.
4
While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms.
7
Flip the salmon and cook for another 3-4 minutes until the fish is cooked through and flakes easily with a fork.
8
Warm the pre-cooked brown rice in a small saucepan or microwave.
9
Plate the salmon alongside the roasted asparagus and brown rice, then drizzle the entire dish with fresh lemon juice before serving.