Name: Seared Salmon Fillet with Roasted Brussels Sprouts and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Wild Salmon Fillet; 1.5 cups Brussels Sprouts, halved; 0.5 cup Cooked Brown Rice; 0.5 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice

Seared Salmon Fillet 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 Fillet with Roasted Brussels Sprouts and Brown Rice

Pan-seared wild salmon served with crispy oven-roasted brussels sprouts and nutty brown rice, finished with a squeeze of fresh lemon.

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NUTRITION

Protein

46.3g

Fat

16.2g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1.5 cups Brussels Sprouts, halved

0.5 cup Cooked Brown Rice

0.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the halved brussels sprouts with olive oil and a pinch of sea salt on the prepared baking sheet.
3
Roast the sprouts for 20-25 minutes, tossing halfway through, until the edges are deeply caramelized.
4
While sprouts roast, season the salmon fillet with salt and pepper.
5
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the fish is cooked through.
6
Warm the pre-cooked brown rice in a small saucepan or microwave.
7
Plate the salmon alongside the roasted brussels sprouts and brown rice, finishing with a bright squeeze of lemon juice over the fish.