YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Brown Rice and Roasted Brussels Sprouts
Enjoy a light yet satisfying dinner featuring a perfectly seared 3-ounce salmon fillet paired with a modest serving of nutty brown rice and crisp roasted Brussels sprouts. This dish strikes a harmonious balance—highlighting the tender, flaky salmon with a delicate char, the earthy tones of roasted sprouts, and the subtle chew of brown rice. It's a beautifully plated, nutrient-dense meal designed to hit a target of approximately 18 grams of protein and around 230 kilocalories per serving.
INGREDIENTS
3 ounces Salmon Fillet
1/4 cup cooked Brown Rice
1 cup Brussels Sprouts
1 teaspoon Olive Oil
1 pinch Salt
1 dash Black Pepper
PREPARATION
Preheat your oven to 400°F for the Brussels sprouts.
Trim and halve the Brussels sprouts, then toss them in olive oil, salt, and black pepper. Spread them on a baking tray.
Roast the Brussels sprouts in the oven for 15-20 minutes until they are tender and slightly crispy on the edges.
Season the salmon fillet with a pinch of salt and a dash of black pepper.
Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.
Flip the salmon and sear the other side for an additional 2-3 minutes, or until cooked through.
While the salmon is searing, prepare the brown rice if not already cooked.
Plate the seared salmon alongside the quarter cup of cooked brown rice and a serving of roasted Brussels sprouts. Serve immediately.