Name: Seared Salmon with Roasted Brussels Sprouts and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.35 oz Wild Sockeye Salmon Fillet; 2 cups Brussels Sprouts, halved; 0.5 cup Cooked Brown Rice; 1 tsp Extra Virgin Olive Oil

Seared Salmon with Roasted Brussels Sprouts and 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 with Roasted Brussels Sprouts and Brown Rice

Pan-seared sockeye salmon served with crispy roasted brussels sprouts and fluffy brown rice, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

46.8g

Fat

14.5g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Wild Sockeye Salmon Fillet

2 cups Brussels Sprouts, halved

0.5 cup Cooked Brown Rice

1 tsp Extra Virgin Olive Oil

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2
Toss the halved brussels sprouts with half of the olive oil and a pinch of sea salt on the baking sheet.
3
Roast the sprouts for 20-25 minutes, tossing halfway through, until the edges are deeply charred and tender.
4
While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan and sear for 3-4 minutes per side until the skin is crisp and the fish flakes easily with a fork.
7
Warm the pre-cooked brown rice in a small pot or microwave until steaming.
8
Plate the seared salmon alongside the roasted sprouts and rice, finishing with a fresh squeeze of lemon juice.