Name: Herb-Roasted Salmon with Roasted Brussels Sprouts and Wild Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Wild Atlantic Salmon; 1 cup Brussels Sprouts, halved; 0.5 cup cooked Wild Rice; 1.5 ounces Nonfat Greek Yogurt; 0.25 cup Blueberries; 1 teaspoon Olive Oil; 1 teaspoon Lemon Juice; 0.5 teaspoon Dried Dill

Herb-Roasted Salmon with Roasted Brussels Sprouts and Wild Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Roasted Brussels Sprouts and Wild Rice

Oven-roasted salmon and Brussels sprouts seasoned with lemon and dill, served with nutty wild rice and a creamy blueberry yogurt for a finish that is perfectly caramelized.

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NUTRITION

Protein

43.6g

Fat

15.9g

Carbs

34.4g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Wild Atlantic Salmon

1 cup Brussels Sprouts, halved

0.5 cup cooked Wild Rice

1.5 ounces Nonfat Greek Yogurt

0.25 cup Blueberries

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

0.5 teaspoon Dried Dill

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Prepare the wild rice according to package directions using water or a nightshade-free vegetable broth.
3
Toss the halved Brussels sprouts with olive oil, a pinch of salt, and black pepper on one side of the baking sheet.
4
Place the salmon fillet on the other side of the sheet and season with lemon juice, dried dill, and a pinch of salt.
5
Roast for 15 to 18 minutes until the salmon is opaque and flakes easily with a fork and the sprouts are tender.
6
While the main dish roasts, stir the blueberries into the Greek yogurt in a small ramekin for your dessert.
7
Serve the roasted salmon and caramelized sprouts over the bed of wild rice, finishing with the berry yogurt as a healthy treat.