Herb-Seared Salmon with Crispy Brussels Sprouts and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seared Salmon with Crispy Brussels Sprouts and Brown Rice

YOUR SOLIN GENERATED RECIPE

Herb-Seared Salmon with Crispy Brussels Sprouts and Brown Rice

Enjoy a perfectly balanced dinner featuring a seared salmon fillet with fresh herb accents, accompanied by crispy roasted Brussels sprouts and a serving of nutty brown rice. This dish marries satisfying flavors with a nutritious profile that is both gluten-free and dairy-free, creating a comforting yet energizing meal.

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NUTRITION

592kcal
Protein
37.1g
Fat
26.6g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup halved Brussels Sprouts

0.75 cup cooked Brown Rice

1 tablespoon Extra Virgin Olive Oil

3 sprigs Fresh Thyme

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the halved Brussels sprouts in half of the olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 2

    Roast the Brussels sprouts in the oven for about 18-20 minutes, until crispy on the outside and tender inside. Give them a quick stir halfway through roasting.

  • 3

    While the Brussels sprouts roast, season the salmon fillet with salt, pepper, and finely chopped fresh thyme. Drizzle with lemon juice.

  • 4

    Heat a non-stick skillet over medium-high heat with the remaining olive oil. Once hot, place the salmon skin side down and sear for about 3-4 minutes until crisp. Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 5

    Warm the pre-cooked brown rice if not already prepared. Plate a serving of rice, top with the seared salmon, and add the roasted Brussels sprouts on the side.

  • 6

    Finish with an optional squeeze of fresh lemon over the salmon and enjoy your balanced, gluten-free, dairy-free dinner.

Herb-Seared Salmon with Crispy Brussels Sprouts and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seared Salmon with Crispy Brussels Sprouts and Brown Rice

YOUR SOLIN GENERATED RECIPE

Herb-Seared Salmon with Crispy Brussels Sprouts and Brown Rice

Enjoy a perfectly balanced dinner featuring a seared salmon fillet with fresh herb accents, accompanied by crispy roasted Brussels sprouts and a serving of nutty brown rice. This dish marries satisfying flavors with a nutritious profile that is both gluten-free and dairy-free, creating a comforting yet energizing meal.

NUTRITION

592kcal
Protein
37.1g
Fat
26.6g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup halved Brussels Sprouts

0.75 cup cooked Brown Rice

1 tablespoon Extra Virgin Olive Oil

3 sprigs Fresh Thyme

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the halved Brussels sprouts in half of the olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 2

    Roast the Brussels sprouts in the oven for about 18-20 minutes, until crispy on the outside and tender inside. Give them a quick stir halfway through roasting.

  • 3

    While the Brussels sprouts roast, season the salmon fillet with salt, pepper, and finely chopped fresh thyme. Drizzle with lemon juice.

  • 4

    Heat a non-stick skillet over medium-high heat with the remaining olive oil. Once hot, place the salmon skin side down and sear for about 3-4 minutes until crisp. Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 5

    Warm the pre-cooked brown rice if not already prepared. Plate a serving of rice, top with the seared salmon, and add the roasted Brussels sprouts on the side.

  • 6

    Finish with an optional squeeze of fresh lemon over the salmon and enjoy your balanced, gluten-free, dairy-free dinner.