Herb-Roasted Salmon with Jasmine Rice and Roasted Brussels Sprouts

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

Herb-Roasted Salmon with Jasmine Rice and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Jasmine Rice and Roasted Brussels Sprouts

Herb-roasted salmon fillet served with fluffy jasmine rice and charred Brussels sprouts, finished with a squeeze of zesty fresh lemon.

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NUTRITION

446kcal
Protein
51.2g
Fat
10.4g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

7.7 ounces Pink Salmon Fillet

1/2 cup cooked Jasmine Rice

150 grams Brussels Sprouts

Fresh Dill and Parsley

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 ends of the Brussels sprouts and slice them in half.

  • 3

    Place the salmon fillet and the halved Brussels sprouts on the baking sheet.

  • 4

    Season the salmon and sprouts with chopped fresh dill, parsley, sea salt, and black pepper.

  • 5

    Roast in the oven for 12-15 minutes until the salmon is flaky and the sprouts are tender and slightly charred.

  • 6

    While the salmon roasts, prepare the jasmine rice according to package instructions or reheat pre-cooked rice.

  • 7

    Serve the roasted salmon and Brussels sprouts over the fluffy jasmine rice.

  • 8

    Finish with a generous squeeze of fresh lemon juice over the entire plate.

Herb-Roasted Salmon with Jasmine Rice and Roasted Brussels Sprouts

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

Herb-Roasted Salmon with Jasmine Rice and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Jasmine Rice and Roasted Brussels Sprouts

Herb-roasted salmon fillet served with fluffy jasmine rice and charred Brussels sprouts, finished with a squeeze of zesty fresh lemon.

NUTRITION

446kcal
Protein
51.2g
Fat
10.4g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

7.7 ounces Pink Salmon Fillet

1/2 cup cooked Jasmine Rice

150 grams Brussels Sprouts

Fresh Dill and Parsley

Fresh Lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Trim the ends of the Brussels sprouts and slice them in half.

  • 3

    Place the salmon fillet and the halved Brussels sprouts on the baking sheet.

  • 4

    Season the salmon and sprouts with chopped fresh dill, parsley, sea salt, and black pepper.

  • 5

    Roast in the oven for 12-15 minutes until the salmon is flaky and the sprouts are tender and slightly charred.

  • 6

    While the salmon roasts, prepare the jasmine rice according to package instructions or reheat pre-cooked rice.

  • 7

    Serve the roasted salmon and Brussels sprouts over the fluffy jasmine rice.

  • 8

    Finish with a generous squeeze of fresh lemon juice over the entire plate.