YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Brown Rice and Roasted Brussels Sprouts
Pan-seared salmon served over fluffy brown rice with a side of oven-roasted Brussels sprouts, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Brussels Sprouts, halved
1 teaspoon Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the halved Brussels sprouts with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sprouts for 20-25 minutes until they are tender and the outer leaves are crispy and golden.
While the vegetables roast, prepare the brown rice according to package instructions if not using pre-cooked rice.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to achieve a crispy texture.
Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.
Plate the salmon over the warm brown rice, serve with the roasted Brussels sprouts, and finish with a fresh squeeze of lemon juice.