YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Brussels Sprouts and Brown Rice
Pan-seared salmon served with charred roasted Brussels sprouts and nutty brown rice, finished with a bright squeeze of lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
1/4 cup Cooked Brown Rice
1 cup Brussels Sprouts, halved
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the halved Brussels sprouts with half a teaspoon of olive oil, sea salt, and cracked black pepper.
Spread the sprouts on the baking sheet and roast for 20-25 minutes until the edges are deeply charred and tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
Heat the remaining half teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes without moving it to develop a golden crust.
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is just opaque and flakes easily.
Serve the seared salmon alongside the roasted sprouts and warm brown rice, adding a fresh lemon wedge if desired.