Name: Seared Salmon Fillet with Roasted Brussels Sprouts and Herbed Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Wild Atlantic Salmon Fillet; 1 cup Brussels Sprouts, halved; 0.5 cup Cooked Brown Rice; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 tablespoon Fresh Parsley, chopped

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

Pan-seared wild salmon served with crispy roasted Brussels sprouts and fluffy brown rice tossed in fresh parsley and lemon, finished with a bright, zesty squeeze.

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NUTRITION

Protein

45.1g

Fat

18.3g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1 cup Brussels Sprouts, halved

0.5 cup Cooked Brown Rice

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the halved Brussels sprouts with half of the olive oil and a pinch of sea salt on a baking sheet.
3
Roast the Brussels sprouts for 20-25 minutes until the edges are golden and crispy.
4
While the sprouts roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Season the salmon fillet with salt and pepper, then place it skin-side down in the hot skillet.
6
Sear the salmon for 4-5 minutes per side until cooked through and the surface is nicely browned.
7
Warm the cooked brown rice and fold in the fresh chopped parsley and half of the lemon juice.
8
Plate the seared salmon alongside the roasted Brussels sprouts and herbed brown rice.
9
Drizzle the remaining lemon juice over the salmon and serve immediately.