Name: Seared Salmon Fillet with Roasted Brussels Sprouts and Herbed Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Wild Atlantic Salmon; 1 cup Brussels Sprouts, halved; 1/2 cup cooked Brown Rice; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Parsley, chopped; 1 tbsp Lemon Juice

Seared Salmon Fillet with Roasted Brussels Sprouts and Herbed Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Herbed Brown Rice

Pan-seared wild salmon paired with crispy roasted Brussels sprouts and fluffy herbed brown rice, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

44.5g

Fat

18.2g

Carbs

30.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

1 cup Brussels Sprouts, halved

1/2 cup cooked Brown Rice

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Parsley, chopped

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the halved Brussels sprouts with half of the olive oil and a pinch of salt, then spread them on a baking sheet.
3
Roast the Brussels sprouts for 20-25 minutes until the outer leaves are crispy and golden brown.
4
While the sprouts roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Season the salmon fillet with salt and pepper, then place it skin-side up in the hot pan.
6
Sear the salmon for 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.
7
Warm the cooked brown rice and stir in the fresh chopped parsley and a splash of lemon juice.
8
Plate the seared salmon alongside the roasted Brussels sprouts and herbed rice, finishing with an extra squeeze of fresh lemon.