YOUR SOLIN GENERATED RECIPE
Grilled Salmon with Roasted Brussels Sprouts and Pickle Slaw
Enjoy a perfectly grilled salmon paired with crunchy roasted Brussels sprouts and a zesty pickle slaw. The salmon is delicately seasoned and grilled to keep its natural flavors, while the Brussels sprouts are roasted until tender and lightly caramelized. The tangy slaw, featuring shredded cabbage, carrots, and diced dill pickles with a hint of olive oil and apple cider vinegar, offers a refreshing contrast to the savory fish.
INGREDIENTS
5 oz Salmon Fillet
1 cup Brussels Sprouts
1 tsp Olive Oil (for roasting)
0.5 cup shredded Green Cabbage
0.25 cup shredded Carrot
0.25 cup chopped Dill Pickles
0.5 tsp Olive Oil (for dressing)
1 tsp Apple Cider Vinegar
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Season the salmon fillet lightly with salt and pepper. Grill the salmon for about 4-5 minutes per side until it flakes easily with a fork.
Meanwhile, preheat your oven to 400°F. Toss the Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 15-20 minutes until edges are crispy and centers are tender.
In a bowl, combine the shredded cabbage, shredded carrot, and chopped dill pickles. Drizzle with olive oil and apple cider vinegar, and toss to coat evenly. Adjust salt and pepper to taste.
Plate the grilled salmon alongside the roasted Brussels sprouts and a generous serving of the pickle slaw.
Serve immediately and enjoy this balanced, flavorful meal.