Name: Seared Salmon with Crispy Brussels Sprouts and Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 11.6 oz Wild Sockeye Salmon Fillet; 1.5 cups Brussels Sprouts; 1 cup Shredded Green Cabbage; 1 tsp Avocado Oil; 1 tbsp Lemon Juice; 1 tbsp Apple Cider Vinegar

Seared Salmon with Crispy Brussels Sprouts and Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Crispy Brussels Sprouts and Cabbage Slaw

Pan-seared wild sockeye salmon served with roasted Brussels sprouts and a zesty cabbage slaw, finished with a squeeze of bright lemon.

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NUTRITION

Protein

75.8g

Fat

20g

Carbs

17g

SERVINGS

1 serving

INGREDIENTS

11.6 oz Wild Sockeye Salmon Fillet

1.5 cups Brussels Sprouts

1 cup Shredded Green Cabbage

1 tsp Avocado Oil

1 tbsp Lemon Juice

1 tbsp Apple Cider Vinegar

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PREPARATION

1
Thinly shred the green cabbage and toss in a small bowl with lemon juice, apple cider vinegar, and a pinch of sea salt to soften.
2
Trim the ends of the Brussels sprouts and cut them in half.
3
Heat a large skillet over medium-high heat with half of the avocado oil and sear the Brussels sprouts cut-side down until golden and crispy.
4
Remove the sprouts from the pan and set aside.
5
Season the salmon fillet generously with sea salt and black pepper.
6
Add the remaining avocado oil to the same skillet and place the salmon skin-side down.
7
Sear the salmon for 4 to 5 minutes until the skin is crispy, then flip and cook for another 2 to 3 minutes until desired doneness is reached.
8
Plate the salmon alongside the crispy Brussels sprouts and the zesty cabbage slaw.