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: 5.5 ounces Wild Atlantic Salmon; 1/3 cup cooked Brown Rice; 1 cup Asparagus spears; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice

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 with oven-roasted asparagus and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

Protein

36.6g

Fat

15.3g

Carbs

21.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon

1/3 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F.
2
Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of salt and pepper.
3
Spread the asparagus on a baking sheet and roast for 10-12 minutes until tender and slightly charred.
4
While asparagus roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
6
Place the salmon in the hot skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
7
Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.
8
Plate the warm brown rice and top with the seared salmon and roasted asparagus.
9
Drizzle the entire dish with fresh lemon juice before serving.