YOUR SOLIN GENERATED RECIPE
Pan Seared Salmon with Herb-Roasted Brussels Sprouts and Wild Rice
Pan-seared salmon served over nutty wild rice and herb-roasted Brussels sprouts, finished with a bright squeeze of lemon and a crispy skin.
INGREDIENTS
5.5 ounces Salmon Fillet
0.5 cup cooked Wild Rice
1 cup Brussels Sprouts, halved
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
0.5 teaspoon Dried Thyme
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Toss the halved Brussels sprouts with half of the olive oil, dried thyme, salt, and pepper.
Spread the sprouts on the baking sheet and roast for 20-25 minutes until tender and slightly charred.
While the vegetables roast, prepare the wild rice according to package instructions if not already cooked.
Pat the salmon fillet completely dry with a paper towel and season the flesh side with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and press gently with a spatula for 30 seconds to ensure even contact.
Sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.
Plate the wild rice and roasted sprouts, top with the salmon, and finish with a fresh squeeze of lemon juice.