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: 4.5 oz Wild Atlantic Salmon Fillet; 3/4 cup Cooked Brown Rice; 1 cup Fresh Asparagus; 1 tbsp Avocado Oil; 1 clove Garlic, minced; 1 tbsp Fresh Lemon Juice

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 salmon served over nutty brown rice with a side of tender oven-roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

31.9g

Fat

32.5g

Carbs

41.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Wild Atlantic Salmon Fillet

3/4 cup Cooked Brown Rice

1 cup Fresh Asparagus

1 tbsp Avocado Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss with half of the avocado oil, minced garlic, salt, and pepper on the baking sheet.
3
Roast the asparagus for 12-15 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 avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
6
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
7
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until desired doneness.
8
Warm the pre-cooked brown rice in a small saucepan or microwave.
9
Plate the brown rice, top with the seared salmon, and serve alongside the roasted asparagus.
10
Drizzle the entire plate with fresh lemon juice before serving.