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 ounces Salmon Fillet; 0.5 cup cooked Brown Rice; 1 cup Brussels Sprouts, halved; 2 teaspoons Avocado Oil; 1 teaspoon Lemon Juice; 0.5 teaspoon Garlic Powder

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 salmon fillet served with crispy roasted Brussels sprouts and nutty brown rice, finished with a squeeze of fresh lemon and a hint of charred sweetness.

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NUTRITION

Protein

46.1g

Fat

36.1g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup cooked Brown Rice

1 cup Brussels Sprouts, halved

2 teaspoons Avocado Oil

1 teaspoon Lemon Juice

0.5 teaspoon Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the halved Brussels sprouts with one teaspoon of avocado oil, garlic powder, and a pinch of salt and pepper on a rimmed baking sheet.
3
Roast the sprouts for 20-25 minutes, tossing halfway through, until they are tender with deeply charred edges.
4
While the vegetables roast, pat the salmon fillet dry with paper towels and season both sides with salt and pepper.
5
Heat the remaining teaspoon of avocado oil in a cast-iron or non-stick skillet over medium-high heat.
6
Place the salmon in the pan and sear for 4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.
7
Warm the pre-cooked brown rice in a small saucepan or microwave.
8
Plate the seared salmon over the fluffy brown rice with the roasted sprouts on the side, finishing the dish with a bright squeeze of fresh lemon juice.